Foodlover Magazine - Dec 2019 - Issue 70

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ISSUE 70 • £1.75 WHERE SOLD • WWW.FOODLOVERMAGAZINE.COM

SUG G EST

Centerpieces

EDIBLE GIFTS

s t a e r T t Swee

MENU

FESTIVE DRINKS

WINTER WARMERS

CHRISTMAS MUFFINS

AND MORE

ALI’S SECRET INGREDIENT

MINCE PIES Each Christmas our colleague Alison bakes the most amazing mince pies for us.

Made with Trewithen Dairy butter and finished with an ample dollop of delicious Trewithen Dairy clotted cream, they are absolutely delicious. Ali adds a secret ingredient to this Christmas classic and has finally shared her scrumptious mince pie recipe to reveal she adds cream cheese! Who knew? Do give this taste sensation a try this Christmas, we promise you’ll never go back!

LUXURY M INCE PIES AND TREW DAIRY CO ITHEN RNISH CLO TTED CREA M FOR TH

E ORANG E SHORTC RUST PAS 450g Plain TRY: flour 170g Icing sugar 350g Trew ithen Dair y Butter, co Finely gra ld and cub ted rind a ed nd juice o f 1 large o range FOR THE FI LLING: 500g Min cemeat 225g Full fat cream cheese 60g Caster sugar Trewithen Dair y Corn ish Milk, to glaze TO SERVE: 400g Trew ithen Dair y Cornish Clotted Cre am 1 Pre-heat oven to 19 0C and g re ase two st 2 Place th andard bun e flour into tins. a large mix butter, usin in g bowl and g your fing rub in the ertips, until cubed it resemble 3 Add the s breadcrum icing suga bs. r and orang e rind and stir well.

4 Bind the mixture tog ether with dough. W the orange rap in grea juice, so it se proof or re forms a so half an ho usable wra ft ur. p and chill for at least 5 While th e pastry is chilling, m caster sug ix together ar in a bo the cream wl until co cheese and mbined.

6 Roll out pastry onto a fl oured surfa out larger ce to about rounds for 5mm thick. the pie ba lids, until a Cut ses and slig ll the pastry htly smalle is r ones for us ed up and each. the you have a n even num b er of 7 Lay the bases in th e g re a se d tin and fi mincemea t, followed ll with 1 he by half a ts aped tsp o p of the cr f 8 Once fi eam cheese lled, top w mixture. ith the pastry edges to en lids, pressin sure the pie g firmly aro s are seale und the d.

9 Use a p astry brush to g laze the p a sharp kn ies with a ife to make little milk a a small slit nd use steam to es in the top cape durin of each pie g cooking , to allow .

10 Bake fo r 15 to 20 minutes, o cooked, le r until just st ave to coo arting to b l in the tin for rown. Onc fer to a co 10 minutes e oling rack. , then care fully trans11 Dust w ith icing su gar and se Clotted Cre rve with Tr am. ewithen D air y Cornis h

FOR MORE CHRISTMAS SERVING SUGGESTIONS AND RECIPES,

VISIT WWW.TREWITHENDAIRY.CO.UK/RECIPES

PUBLISHER Lindsay Moulin lindsay@foodlovermagazine.com EDITOR Gaby Dyson editor@foodlovermagazine.com CONTRIBUTORS Barbora Ormerod & Katy Hofstede-Smith ACCOUNTS & MARKETING SUPPORT Julie Cageao accounts@bridgecmedia.com GRAPHIC DESIGNER James English PUBLISHED BY BridgeCom Media Ltd FRONT COVER IMAGE Iced Cranberry & Orange Bundt Cake, p38 THE WEST COUNTRY FOODLOVER® T: 01458 224555 www.foodlovermagazine.com Whilst every care has been taken in compiling this publication FOODLOVER® shall not be made liable for any inaccuracies therein. The opinions expressed in the magazine are not necessarily those of the Editor.

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Welcome

It’s Christmas! The only time of year when it’s perfectly acceptable to scoff mince pies all day, warm up our wine and eat back-to-back roast dinners...

We’re getting festivities off to a bang this issue, with a roundup of West Country Christmas events and our favourite foodie decorations to adorn the tree. In our lead feature we’re examining the pièce de résistance of the Christmas table, with several tempting alternatives to the traditional turkey centrepiece. Sprouts, chestnuts and cavolo nero get a delicious makeover in this issue’s Field to Plate segment (p.23) and we’re getting crafty in the kitchen making our own edible gifts (p.42).

I’ll admit, I’ve let my sweet tooth run wild this issue, with several pages dedicated to sweet treats. There are yule logs to roll, Bundt cakes to bake, and decadent parfaits to enjoy…

Ashburton Cookery School are lending their expertise to a Christmas muffin masterclass (p.60) and in Little Cooks we’re having fun with edible decorations (p.62).

Elsewhere in the mag, we’re mastering the art of Christmas canapés (p.50), cooking up some hearty winter meals (p.55), and getting into the festive spirit with some tasty cocktails (p.47).

As always, our Christmas gift guides are on hand to inspire (p.32) and this month’s Cookbook Corner (p.59) is filled with fabulous titles.

Not only is this the last issue of the year, but it is also my last issue as Editor. I want to take this opportunity to say thank you to everyone who has made this experience so enjoyable; from producers to cooks, chefs to growers, and most importantly, you the reader.

Have a wonderful Christmas and a Happy New Year!

FRIENDS OF:

Gaby Dyson, Editor

editor@foodlovermagazine.com

WWW.IOSHEN.CO.UK engraving & gift wrapping service available

LIFESTYLE CHRISTMAS

FOODIE EVENTS Find out what markets and fayres are happening near you...

The Harbourside Christmas Market 23 November - 22 December.

Bath Christmas Market

28 November - 15 December Bath Christmas Market is back for 18 days of magical merriment this year - with over 150 twinkling chalets spread out across the city’s picturesque Georgian streets. Christmas shopping is hungry work, so thankfully there will be an array of tasty food and drink stalls scattered throughout the market. Grab a delicious burger or hog roast, tuck into a pot of caramelized nuts or sip on an aromatic mulled wine while you browse...

Bristol’s Harbourside Christmas Market is set to dazzle, entertain, and delight over five festive weekends. The harbour’s covered walkway will be transformed into a magical Makers’ Market, showcasing over 50 of the city’s independent businesses. It’s a one-stop shop for alternative gift ideas and will offer everything from award-winning preserves to handcrafted leather wallets, artisan chocolates and authentic Bristol-made art. Alongside the bustling makers market, you’ll find street food square providing the perfect pit-stop for some of the city’s best street food, live bands and warming mulled beverages.

SYMONDSBURY ESTATE CHRISTMAS FAYRE 1 December 2019

Symondsbury Estate’s popular Christmas Market will take place this year in Symondsbury village, just outside of Bridport. Visitors can expect an exciting range of things to do throughout the day, with over 60 exhibitors selling the very best of Dorset gifts, local food, hot mulled wine and tasty hot chocolate. Symondsbury Estate’s own shops will also be open, selling a range of luxury items including festive gifts, decorations, and food and drink.

FOODLOVERMAGAZINE.COM | 5

LIFESTYLE

Exeter Christmas Market November 16 - December 19

Set in the city's beautiful cathedral square, events don’t get much prettier than Exeter Christmas Market. This year, visitors can expect a fabulous array of festive stalls, showcasing local and continental Christmas crafts, gifts and tasty foodie treats. Local bands, carol singers and choirs will be providing a festive soundtrack to proceedings and ‘The Cathedral Tavern’ will be on hand to serve local beers and spirits to thirsty shoppers.

Padstow Christmas Festival 5 - 8 December 2019

For the past eleven years, Padstow Christmas Festival has earned a reputation for its phenomenal range of local, seasonal foods. Hungry visitors can get their hands on everything from artisan bread and cakes to handmade chocolates, West County cheeses, and delicious preserves. There will also be award-winning craft beer, cider and locally-produced spirits to get excited about this year; as well as expert chef demonstrations and live entertainment.

Eat: Christmas Festival 30 November 2019

Eat: Christmas is a fabulous celebration of Somerset food and drink, held in Taunton town centre. Come along to experience all the sights, smells and delicious tastes of the season and reconnect with the producers who make Somerset county so special. Entry is free and there promises to be a wide range of vegan, vegetarian and gluten free options, as well as everyone's favourite traditional Christmas fare.

CHRISTMAS AT BREWERY SQUARE

Make sure you head to Dorchester this winter to make the most of Brewery Square’s fantastic Christmas events. On Saturday 30 November, the town will come to life with the annual Christmas lights illumination and the return of Skating in The Square. Don your ice skates, sip on mulled wine and get ready for some festive fun. Plus, on 22 December a brand-new outdoor producers' market will be arriving at Brewery Square, showcasing a variety of local food and drink. There’s sure to be a buzzing festive atmosphere and plenty of opportunity to buy Christmas gifts from Dorset producers.

6 | THE WEST COUNTRY FOODLOVER

LIFESTYLE CHRISTMAS

EDITOR’S Pic�

I'm getting stuck into festivities this winter with warming afternoon teas and delicious organic veggies...

Festivi -Teas One of the many ways I like to get into the spirit of the season is by indulging in an afternoon tea. So, I was happy to hear that RHS Garden Rosemoor are once again offering their Festive Afternoon Tea throughout winter. It's brimming with delicious treats, including finger sandwiches, freshly baked scones, cakes and homemade truffles. It's only £25 for two people and is available from 11am - 4.30pm every day with no prior booking required.

Christmas Made Easy

I’m not fretting about Christmas dinner this year because I already have my sights set on a delivery box from Riverford Organics. From just £45.95 they do the hard work for you, with a range of different organic boxes to suit all tastes and table sizes.

There's a Christmas box with all the trimmings for £115 and there’s even a vegan Christmas box containing nut roast, vegan mince pies and a vegan Christmas pud! But it’s their Boxing Day offering that I'm most excited about - containing a rustic pork pie, a truckle of vintage cheddar and a whole festive ham...

Find out more at www.riverford.co.uk.

Boozy Advent Calendars I’ll be getting merry and counting down the days until Christmas with St Austell brewery’s beer advent calendar.

It's perfect for beer lovers, as each door reveals one of the brewery’s famous Cornish beers, including Tribute Pale Ale and Proper Job IPA, as well as a selection of their small batch range. You can pre-order your own from www.staustellbreweryshop.co.uk.

A FOODIE BREAK Why not treat a loved one to a wonderful winter foodie break at The Wellington Hotel in Boscastle, Cornwall? Their Special “Twixmas” break between Christmas and New Year offers guests 2 night's dinner, bed and breakfast from only £180 per person. Guests can indulge in a delicious festive dinner in the restaurant, cooked by acclaimed chef Kit Davis, before taking a stroll around the beautiful historic Boscastle harbour. Soak up the scenery and work up an appetite on a charming mini break for two... For full details on their winter packages please call 01840 250202 or email info@wellingtonhotelboscastle.com.

8 | THE WEST COUNTRY FOODLOVER

LIFESTYLE

s u o d n e m Tree ! s n o i t a r o Dec

These foodie baubles are guaranteed to brighten up your Christmas tree

Glass Hotdog £6.95 thegiftedfew.com

Broccoli £5 Paperchase

Hot Sauce Bottle £7.50 Oliver Bonas

Avocado £10 Amara

Gin Bottle £7.50 Oliver Bonas

Oyster £10 Conran Shop Soy Sauce Bottle £19 Conran Shop

Sandwich £5 Paperchase FOODLOVERMAGAZINE.COM | 9

Christmas Events NOV 30th

4-8pm

CHRISTMAS LIGHTS ILLUMINATION & SKATING IN THE SQUARE RETURNS TO BREWERY SQUARE!

DEC 5th Until 7pm

LATE NIGHT SHOPPING THURSDAYS BEGINS. STORES WILL BE OPEN LATER THAN USUAL

DEC 5th

DORCHESTER CHRISTMAS CRACKER WITH SPECIAL GUESTS SWITCHING ON THE LIGHTS IN TOWN PLUS: 30% OFF SKATING ON THE SQUARE

5-7pm DEC 7th

2-3pm

CHRISTMAS DOG PARADE! PRIZES WILL BE UP FOR GRABS FOR THE BEST-DRESSED-WAGGY-TAILED-FRIEND!

DEC 12th

CHRISTMAS CAROL EVENING. ENJOY FESTIVE MUSIC, MULLED WINE, LATE NIGHT SHOPPING & MUCH MORE

5-7pm

FATHER CHRISTMAS AT BREWERY SQUARE! Time TBC WATCH THE MAN HIMSELF ON HIS SLEIGH. DEC 14th

DEC 19th

Time TBC

DEC 22nd 11am-4pm

BREWERY SQUARE PRESENTS: THE SNOWMAN THE SNOWMAN DOUBLE BILL ON THE SCREEN ON THE SQUARE

CHRISTMAS LOCAL PRODUCERS MARKET. WE’LL BE PAIRING UP WITH DORSET FOOD & DRINK FOR OUR CHRISTMAS LOCAL FOOD PRODUCERS MARKET!

IN SEASON

Serious CHRISTMAS

Centerpieces Move over turkey, this year we’re getting stuck into some alternative festive dishes...

IN SEASON

ROLLED PORK LOIN WITH BLACKBERRY, LEMON & DRIED APRICOT STUFFING SERVES 4-6

2kg pork loin with crackling, boned and butterflied flat 1 tbsp olive oil 1 small onion diced 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 30g soft breadcrumbs 8 dried apricots, halved 12 blackberries Zest of 1 lemon FOR THE BLACKBERRY SAUCE 2 tbsp plain flour 150g blackberries 150ml red wine 100ml beef stock 1 tbsp Worcestershire sauce 2 tbsp maple syrup

1 Preheat oven to 240C/220C fan/ gas 9. In a small frying pan, heat the olive oil. Sauté the onion and thyme with a little salt and pepper. Cook on medium heat for 5 mins and pour into a medium bowl. Add the breadcrumbs, apricots, blackberries and lemon. Season again and mix well.

2 Spread the meat out on a board and spread the stuffing down the centre of the roast. Roll the sides over so it forms a round joint.

Secure with string tied in knots.

Place on a baking tray lined with foil.

3 Roast for 30 mins and then reduce the heat to 160C/140 fan/gas 3.

Cook for 1.5 hours and then remove.

Let rest under foil for 10 mins.

4 Drain most of the oil out of the baking tray, saving 2 tbsps. Place on the hob on medium heat. When the oil is hot, whisk the flour in and stir constantly for 1 minute.

Pour in the red wine, blackberries, Worcestershire sauce and the maple syrup. Bring to a boil and keep whisking until the gravy is thick.

Remove from heat, season with salt and pepper and pour into a jug.

5 Thickly slice the meat and serve with the blackberry gravy. www.lovefreshberries.co.uk

12 | THE WEST COUNTRY FOODLOVER

Pièce de Résistance

The team at Coombe Farm Organic share some ideas for Christmas centerpieces that will blow your festive socks off…

C

hristmas dinner is the highlight of the holiday season. It’s a time to host loved ones, devour delicious food and flex your culinary muscles.

So, it’s only right that at such a special time of year we tuck into some seriously special food. That means food that has been grown, prepared and cooked with care and respect.

Dishes that wow your guests and above all taste fantastic. So, why not try your hand at something a little bit different this year and challenge yourself to think outside the box?

For many of us, it’s hard to imagine Christmas dinner without a turkey.

But at Coombe Farm Organic, they’re bucking tradition and hot smoking their festive bird. It might sound a little bonkers but this method can yield delicious results. The meat will be lightly smoke tinged and have a wonderful aroma that will make mouths water. Plus, if you have guests around for the festive period, they can get stuck in too!

If you’re in the mood for something hearty and fragrant, have a go at serving Coombe Farm Organics Aromatic Roast Leg of Lamb recipe.

This simple but beautiful dish uses a balanced blend of spices to offset the succulent richsweet flavour of the meat. Start by frying whole spices - such as fennel, cumin, sweet paprika and coriander seeds - over a medium flame before grinding them into a paste, along with garlic and ginger. Rub the paste into every nook and cranny of a 2.5kg lamb leg and allow the leg to marinade overnight before roasting for 1 hour and 20 mins.

The resulting dish will be fall apart tender and a guaranteed hit with your guests.

Alternatively, you can’t go far wrong placing Stuffed Pork Belly at the centre of your Christmas table. The key to this dish is sourcing the right meat from a trusted farm or butcher. You may be more familiar with sliced pork belly, but this dish is making a comeback as a joint. Not only

“Not only is it easy to prepare and foolproof to cook, but it's also really affordable” is it easy to prepare and foolproof to cook, but it's also really affordable. You’ll need 2.5kg organic boned pork belly for this Coombe Farm Organic recipe, along with sausage meat, sage leaves and chopped dried apricots for the stuffing.

Start preparing your pork belly by laying it skin up on a board and scoring the skin. Rub sea salt into the skin and massage well to ensure a crispy crackling during the roasting process.

IN SEASON

Turn the belly over and sprinkle the other side with seasoning and glaze with warmed honey. Spoon your sausage and apricot stuffing onto the pork belly in a line, just in from one of the short edges.

Fold the end over the stuffing then roll the whole thing up and secure with string.

After roasting for 4 hours, it is crucial you keep your joint warm and let it rest for around 20 mins before serving. You’ll be left with a sensational, succulent joint crowned by a glorious layer of crisp-ascan-be crackling.

Want more tips?

For all of the full recipe s mentioned here, head to coombefarmorganic .co.uk/ recipes. Their expert team are on hand to teach you all of the steps involved in ho t smoking a turkey at home or salt baking a rack of venison.

T H E M E A S U R E O F A G R E AT D I S H

A pub for locals & visitors alike COOKING PERFEC TION. E VERY TIME.

THERMAPEN.CO.UK 2 0 % O F F W I T H P R O M O C O D E W E S T-1 2 1 9 . VA L I D U N T I L 3 1 . 0 1 . 2 0

Featuring the finest meat sourced and butchered from our own farm as well as the freshest fish and seafood from Devon’s shores. All accompanied by our own lovingly grown vegetables from our farm and gardens.

BAV

The Bear & Blacksmith

The Main Road, Chillington, Kingsbridge, South Devon. TQ7 2LD

www.thebearandblacksmith.com | 01548 581171

FOODLOVERMAGAZINE.COM | 13

EXPERT ADVICE

THE EARLY BIRD At Coombe Farm Organic, we only sell Bronze turkeys.

Why? Because they’re the best! A traditional, old-fashioned breed, Bronzes fell out of favour when intensive turkey farms found that Whites grew bigger and more quickly. But we’re not interested in speed, we want a delicious eating experience. Our turkeys grow slowly on organic grass and simple cereals and have the freedom to roam, resulting in strong bones and well-flavoured meat.

Whether you’re looking for a Christmas spectacle with a whole bird or prefer the simplicity of boneless breast, we have something to suit every festive feast.

Essential Knife Skills

Natalie Clifton, from I.O.Shen Mastergrade Knives, imparts some expert tips for taking the stress out of Christmas dinner prep.

H

ands up if you’ve volunteered to cater for Christmas this year and you’re already feeling tired at the prospect of all that chopping and time consuming prep? Well fear not, these top tips will turn those arduous tasks into something more enjoyable...

All of your Christmas knives need to be sharp - and I mean really sharp. Using a blunt knife during veg prep is potentially dangerous and it also means that you lose portion control. How many times have you used a blunt knife and found that the food has dictated the direction of travel rather than you? The simple solution is an electric knife sharpening machine. It will transform your knife back to factory sharpness in mere seconds. Considering how much prep is likely to be involved in Christmas dinner, I find it’s well worth the investment!

To carve meat, you really need a longer flatter blade that is super sharp. Long, deft strokes through your meat leave the slices looking great and have the best chance of being the same thickness.

Using a broad bladed knife is key to shredding and dicing veggies.

If you choose one with a tip you can use this for a variety of tasks, like chopping root vegetables and shredding your cabbage. If your knife also has a curve to the blade, this is even better as you can use it to ‘rock chop’ your vegetables as well as your fresh herbs – like a mezzaluna.

Treat yourself in time for the big day! Look out for I.O.Shen's Black Friday and Cyber Monday deals. They're offering up to 25% off selected knives, plus the Khay Dee Deba for just £35 with another purchase. See ioshen.co.uk for details.

To celebrate the start of the festive season, we’re giving away a voucher with every order received before 15th December.

Spend £50 online and we’ll give you £5 off!

See our website for our full range of Christmas birds, prices and delivery times and sign up to our ‘Eat The Seasons’ newsletter for more offers, news and promotions from Coombe Farm Organic.

See our full Christmas range coombefarmorganic.co.uk

hello@coombefarmorganic.co.uk Call us on 01460 279509

OFFER CODE VALID UNTIL SUNDAY 15TH DECEMBER 2019

IN SEASON

JACK STEIN’S PROPER ROAST BEEF DINNER SERVES 4

Chef Jack Stein shares his secret to making the ultimate roast beef dinner.

1.5kg topside of beef 1 tbsp sea salt 1 tbsp vegetable oil 800g Maris Piper potatoes 20g sea salt 50ml goose fat FOR THE ROAST POTATOES 1 hispi cabbage, cut into four Sea salt 2 heads of garlic, finely sliced 50ml olive oil FOR THE VEGETABLES 2 shallots, finely chopped Sprig of thyme 1 tbsp vegetable oil 1 tsp salt 375ml red wine 1 litre beef stock 1 tsp Marmite 4 tsp soy sauce 2 tbsp tomato ketchup 1 tbsp rice wine vinegar

1 Season the topside and sear in vegetable oil until it’s well coloured on all sides. Place into a pre-heated oven at 55C. Leave it in the oven at this temperature for 4 hours. This will give you a perfect medium rare. If you prefer medium, set the oven to 65C. If your oven doesn’t go this far down, roast at 150C/gas 4 for 2 hours. Take the meat out and rest.

2 Increase the temperature to 200C/gas 6. Peel the potatoes (reserving the peelings) and cut them into chunks. Pour 2 litres of water into a saucepan, add 20g salt and bring it to the boil. Add the potatoes and the peelings and cook for 20 mins until very soft. Strain carefully and cool.

3 Pour the goose fat into a roasting tin and place it in the oven for 15 mins. Place the

Jack recommends pairing this roast with a Proper Job IPA

potatoes, cut side down, in the hot oil and carefully cover with the oil. Season the potatoes with the remaining salt and roast for 60–90 mins, turning them a few times.

4 To make the gravy, sweat the shallots and thyme, then add red wine. Reduce until it’s almost all evaporated. Add the stock and reduce by half until thick. Finish with soy, marmite, ketchup and the vinegar.

5 For the cabbage, get a griddle pan very hot and colour on all sides, but do not cook too much so that the vegetable has some crunch.

Place the garlic and olive oil in a cup and microwave on full heat for 30 seconds until soft.

Drizzle this over the cabbage and season with sea salt.

6 Bring everything together by slicing the beef, pour over the gravy, season with salt and pepper and quickly flash it in the hot oven, then serve with the roast potatoes and cabbage.

Recipe developed by Jack Stein for St Austell Brewery, www.staustellbrewery.co.uk

IN SEASON

MUSHROOM BLEND BEEF WELLINGTON SERVES 4

1 Preheat the oven to 180C/160C fan/gas 4.

Line a baking sheet with non-stick baking parchment.

2 First, make the meatloaf. Mix together the mushrooms and beef in a large bowl.

100g closed cup mushrooms, finely diced 500g beef mince 3 tbsp olive oil 1 onion, finely diced 1 celery stick, finely diced 1 carrot, diced 4 garlic cloves, crushed 1 tsp thyme, chopped 1 egg, beaten Splash of Worcestershire sauce Salt and freshly ground black pepper

Heat the oil in a deep-frying pan. Add the onion, celery and carrot. Fry for 2-3 mins until soft. Mix in the thyme and garlic and cook for a further minute. Leave to cool slightly.

FOR THE MUSHROOM TOPPING 500g closed cup mushrooms, finely chopped 25g butter 1 tsp thyme, chopped 325g ready rolled all butter puff pastry, chilled 1 egg, beaten

4 Meanwhile make the topping. Melt the butter in a frying pan and add the mushrooms. Cook, stirring frequently over a low heat, until the mushrooms are soft, and all the liquid has evaporated. The mixture needs to be really dry – this will take around 10 mins. Stir in the thyme and season. Leave to cool.

16 | THE WEST COUNTRY FOODLOVER

3 Add the egg, Worcestershire sauce, salt, pepper and cooled vegetable mix to the beef and stir thoroughly. Shape the mixture into a thin loaf and place on a baking sheet.

Bake in the oven for 45 mins until cooked through. Leave until cold.

5 Turn the oven up to 200C/180C fan/ gas 6. Prepare another lined baking sheet.

Lay out the pastry and spread some of the mushroom mixture into the middle, about the same area as the meatloaf.

Place the meatloaf on top of this and then use the remaining mushroom mixture to completely cover it.

6 Cut slits along both edges of the pastry around the meatloaf, descending in opposite directions, about 1.5cm apart.

Starting from the top, wrap the pastry around the loaf, trimming off any excess and then fold over the pastry strip into a lattice. Wrap the other end of the pastry under the last strips and again, trim away any excess.

7 Transfer the loaf onto the baking sheet.

Brush generously with beaten egg and bake in the oven for 20 mins, or until crisp and golden. Serve hot or cold. www.justaddmushrooms.com

IN SEASON

SKIN STUFFED ROAST CHICKEN WITH SAGE, ONION & SAUSAGEMEAT SERVES 5

Not many stuff a whole chicken like this, but it achieves brilliant results.

1.8kg chicken 200g sausagemeat 1 onion 4 garlic cloves 1 tbsp olive oil 1 bunch of fresh thyme 1 bunch of fresh sage leaves 1 lemon 2 handfuls of fresh breadcrumbs 1 egg Sea salt Ground black pepper

1 Preheat your oven to 220C/ gas 7.

2 Heat a drizzle of olive oil in a pan. Whilst it warms, blitz together your sage, onion, and garlic.

Spoon in your mixture and lightly

fry. Once softened, remove from the heat and leave in a bowl to cool.

3 Once cool, grate in the zest of your lemon and add your egg, breadcrumbs and sausagemeat.

4 Carefully push your fingers between the meat and skin of your chicken and gently fill with

your stuffing. If you have too much, don’t worry, simply ball it up and cook to the side of your bird midway through roasting, or save for another day.

olive oil over the skin of your bird followed by a generous amount of seasoning.

5 Cut the lemon in half and place in the cavity of your chicken along with fresh thyme.

7 Roast for 1 hour. Check it is cooked by carefully turning the drumstick, if it easily comes away it is cooked. Rest, well covered, for 20 mins before carving.

6 Lightly rub a little more of your

www.coombefarmorganic.co.uk

Deliciously fresh, local reard, free-range turkeys are available for pre-order now at

Puxton Butchers and Farm Shop Order in-store or call

01934 523507

Poultry, game, beef, lamb and pork also available. Please ask in store for details.

Puxton Park, Cowslip Lane, Hewish, Weston-s-Mare BS24 6AH www.puxton.co.uk

FOODLOVERMAGAZINE.COM | 17

IN SEASON

MARMALADE GLAZED DUCK This stunning duck recipe makes a proper winter's feast. Sticky, sweet with a rich depth of flavour.

SERVES 4-6

1 whole duck 1 stick of celery 2 carrots, quartered 2 small parsnips, quartered 1 bulb garlic, halved 2 tbsp balsamic vinegar 1 tbsp wholegrain mustard Butter FOR THE GLAZE 2 tbsp marmalade 1 tsp Dijon mustard A few sprigs of thyme Salt and pepper Half tsp honey

1 Combine the ingredients for the glaze in a bowl.

2 Season the duck inside and out. Place the vegetables in a roasting tin and mix with salt, pepper, butter, wholegrain mustard and balsamic vinegar.

3 Place the duck on top of the vegetables and then generously brush on the glaze.

4 Pre heat the oven to 180C/gas 4 and roast the duck for 30 mins per kilo. If the glaze starts to catch, cover with tin foil.

5 Remove from the oven and allow the duck to rest for 20 mins.

6 Once rested, remove the duck from the tray and return the veg to the oven to come up to heat while you carve the bird.

Place the vegetables on a serving plate with the duck, place the roasting pan over a medium heat until the juices begin to boil. Whisk in a knob of butter and spoon over the carved duck. www.pipersfarm.com

18 | THE WEST COUNTRY FOODLOVER

Fish is the Dish Nick Evans, Chef Tutor at Rick Steins Cookery School, shares some novel ways to make fish the star of the festive table...

C

hristmas is a great time for eating fish and given the cold weather you can opt for some really bold flavours. I like to pan fry a thick piece of white fish, such as cod or hake, and serve it with a red wine and chicken stock sauce. Reduce down some red wine and chicken stock, add some Christmas spices like cloves and cinnamon and finish by whisking in a bit of chilled butter. Red wine actually goes really well with white fish but should be avoided with oily fish such as salmon or mackerel, as the tannins in the wine clash with the oils in the fish.

At the cookery school, we have a fantastic way of spicing-up salmon, which is a bit of a game changer and will liven up your taste buds after too much butter and carbs. We get two full fillets of salmon and rub a Goan masala curry paste between them and tie them together with decorative lengths of raffia about an inch apart. We then slice between them which leave us with a ‘stuffed’ fillet that can be pan fried. It's great served with some pilau rice or a tomato/cucumber salad.

IN SEASON

THYME BAKED SALMON WITH HONEY & GARLIC SERVES 8

1 side of smoked salmon 3 cloves of garlic, minced 1 tbsp olive oil 1 tbsp white wine vinegar 1 tbsp fresh thyme leaves Sea salt Freshly ground black pepper

1 Heat your oven to 190C/gas 5 and line a large baking tray with foil leaving enough on all sides 2 In a small bowl mix together your honey, garlic, olive oil, white wine vinegar, and thyme. Taste, and season with salt and pepper to your taste.

3 Place your salmon on the sheet of foil and fold up all 4 sides to make a bowl shape.

Pour your honey mixture all over your salmon and fold up the sides more, joining in the centre to make a closed parcel.

4 Place in to your oven and bake until cooked through, about 20 mins.

5 Serve immediately. www.coombefarmorganic.co.uk

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FOODLOVERMAGAZINE.COM | 19

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NUT & MUSHROOM ROAST PARCEL SERVES 4

250g chestnut mushrooms, sliced 100g white mushrooms, chopped 100g assorted lightly toasted chopped nuts 50g wholemeal breadcrumbs 15g plain flour 2 large finely chopped shallots 2 cloves garlic 12 chopped fresh sage leaves 75g chopped cooked chestnuts 1 tsp Marmite 100ml vegan bouillon stock 2 tbsp brandy Sunflower oil to fry Salt and pepper 1 tsp Dijon mustard Large savoy cabbage leaves 2 red peppers cut into long thin strips

1 Fry the garlic, chestnut and white mushrooms in oil until the juices start to run. Remove from the pan and set aside. Return the juices to the heat and add the brandy. Simmer for a few seconds before adding the bouillon. Set the stock to one side.

2 Gently fry the shallots in oil until soft. Add the flour and cook slowly whilst stirring for 1 minute.

Add the marmite and mustard

20 | THE WEST COUNTRY FOODLOVER

and stir thoroughly. Add the mushrooms, sage, breadcrumbs, chestnuts, assorted nuts and seasoning.

3 Gradually add the stock to the dry mixture until it is quite moist and holds it shape.

4 In a separate pan gently fry the red pepper until soft and set aside.

Save 3 or 4 strips for decoration.

5 Bring a large pan of water to the boil. Add the cabbage leaves and blanch for 40 seconds. Strain the leaves and plunge into cold water.

Drain well.

6 Line an oiled serving dish with overlapping cabbage leaves, leaving any excess hanging over the sides. Spoon in alternate layers of the nut mixture and remaining cooked peppers, until the dish is almost full. Press mixture down firmly, after each layer.

7 Fold the leaves over the mixture to create a sealed parcel. Arrange the reserved red pepper strips over the top like parcel ribbons.

Cover loosely with foil and bake at 180C/gas 4 for 35 mins. Remove foil and return to oven for a further 10-15 mins until slightly browned.

Recipe by Booths, booths.co.uk

IN SEASON

MUSHROOM, LENTIL & RED WINE WELLINGTON SERVES 4-6

It’s easy to make this recipe vegan by using vegan pastry and brushing the top with a little oil in place of the egg.

4 large Portobello mushrooms 1 onion, finely diced 1 carrot, finely diced 1 celery stick, finely diced 1 tin cooked dark/puy lentils 2 garlic cloves, finely chopped 1 large sprig of rosemary, finely chopped 1 tbsp soy sauce 100ml red wine 300g puff pastry 150g baby spinach 1 egg, beaten

it's . . . s a m t s i Chr

1 Preheat your oven to 200C/gas 6. Toss the mushrooms in a roasting tray with 2 tbsp of oil and a generous seasoning of salt and pepper. Bake for 20 mins. Remove from the tray and place in the fridge to cool quickly.

Clean the tray.

2 While the mushrooms roast, warm 1 tbsp of oil in a saucepan and cook the onion, carrot and celery over a medium heat for 10 mins, until starting to soften.

3 Meanwhile, drain and rinse the lentils in a sieve.

4 Add the garlic, rosemary, lentils, soy sauce and red wine to the veg, along with 100ml of water. Cook over a medium heat for 10 mins, until most of the liquid has disappeared and the lentils have become mushy. Remove from the heat and season with salt and pepper to taste. Pop into the fridge to cool.

5 Roll out the pastry into a rectangle about 3mm thin, roughly the size of an A4 sheet.

Lay it on the clean baking tray and return it to the fridge to stay cold.

6 Wash the spinach. Place it in saucepan over a high heat until just wilted, about 30 secs. Cool immediately under cold water.

Drain, squeeze out any excess water, and roughly chop it.

7 To build the Wellington, spread the cooled lentil mix evenly over the pastry, leaving a 2cm gap along one long edge. Place the mushrooms, stems up, in a line down the centre and pack them with chopped spinach. Brush the exposed pastry edge with a little water. Gently lift it up and over to completely encase the mushrooms, pressing the damp edge down to seal. Crimp the open ends closed. Brush with a little beaten egg and lightly score the top with a sharp knife. Cut 2 or 3 vent holes in the top to let the steam escape. Transfer to the oven and bake for 20-25 mins, until golden and cooked through. www.riverford.co.uk

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IN SEASON

Tis the season to be jolly and have your fill of delicious winter ingredients. This issue, we’re roasting chestnuts, exploring the underrated cavolo nero and reinventing the humble sprout…

BUTTERNUT SQUASH & CHESTNUT STRUDEL SERVES 6

1.5kg butternut squash 1 tsp ground cinnamon Half tsp chilli flakes Half tsp smoked paprika plus a little for sprinkling Half tsp ground cumin 1 whole nutmeg 1 onion peeled and grated 150g vac pac chestnuts 50g breadcrumbs 2 sprigs rosemary, leaves picked 5 eggs 3 ready-made crepes 2 x 500g block ready-made puff pastry Sea salt and freshly ground black pepper

1 Preheat the oven to 180C/gas 4. Roast the squash in the oven for around 1 hour until cooked through. Halve the squash, scoop out the seeds. Scoop the flesh out and place in a large mixing bowl.

Add the spices and grated onion.

Crumble in the chestnuts and pick in the rosemary, then stir in the breadcrumbs. Allow the mixture to cool.

2 Soft boil 4 of the eggs, cool and peel. Preheat the oven to 200C/

gas 6. Line a baking tray with greaseproof paper.

Roll out the pastry into a 35cm x 20cm rectangle and place on the lined baking tray. Lay over 2 of the crepes so they slightly overlap on top of the pastry. Spoon half the mixture to make a log shape on to the crepes leaving a 3cm border around the edge. Arrange the eggs in a line over the mixture and spoon over the remaining mixture to encase the eggs. Lay a crepe

over the top of the mixture and wrap the edges of the base crepes up over the top.

3 Whisk the remaining egg and brush a little over the crepes to secure them in place. Brush beaten egg around the border. Roll out the second pastry block and drape the pastry over the crepe wrapped mix.

Carefully pat the pastry over the filling pressing out any air bubbles.

Trim the pastry around the border and use a fork to crimp all around

the edges. Brush the pastry all over with the beaten egg and cut 3 slits in the top. Sprinkle over a little sea salt and smoked paprika.

4 Place the pastry in the oven and bake for around 50 mins - 1 hour or until golden and cooked through.

Once baked allow to sit for 5 mins.

Slice and serve with steamed greens.

Recipe courtesy of Clarence Court Eggs

FOODLOVERMAGAZINE.COM | 23

IN SEASON

Chestnuts Few things say ‘Christmas has arrived' like peeling a freshly roasted chestnut and breathing in its sweet and woody aroma...

C

hestnuts are extremely versatile and lend themselves to a myriad of uses. The variety that we eat around this time of year are called sweet chestnuts and are not to be confused with the horse chestnut, which produces conkers (fun to play with but poisonous to humans).

You can gather sweet chestnuts on woodland walks and return home to enjoy a seasonal treat by the fire. Whether you enjoy them left whole, boiling away in wintery stews, or crumbled into traybakes and desserts, they have a sweet and wonderful earthiness to them that enhances an array of dishes.

The sweet chestnut tree has taken root throughout Europe and its nuts were once a staple crop for those who toiled in the fields. That’s why you’ll find the addition of chestnuts in a variety of continental dishes, such as Itaian castagnaccio cakes and Spanish chestnut stews. However here in the cooler climates of the UK, our trees may look the part, but their fruiting can sometimes be unreliable. As a result, you’re better off foraging for what you can find on the forest floor and then heading to your nearest farm shop or market to get your hands on larger quantities.

When foraging for chestnuts, look for the plumpest nuts you can find. They should have glossy skins and be quite firm to touch. Once you’ve got them home and into your kitchen, you’ll want to remove these beautiful skins, as these are not edible. To do this, roast them for 20-30 mins or boil them for 5 mins. Cut their skins first with a small and sharp knife, as this will stop them from exploding as they heat up.

Once your chestnuts are cooked, you can peel away the skin and either eat them whole or use them in your cooking. Try roughly chopping a handful and folding them into Christmas stuffing or creamy vegetable gratins. Alternatively, toss them with Brussels sprouts and pancetta for a decadent side dish, or blitz them into soups for an easy lunchtime treat.

24 | THE WEST COUNTRY FOODLOVER

SWEET POTATO & CHESTNUT KOFTAS SERVES 6

200g shelled, roasted chestnuts, chopped 300g raw chickpeas 800g sweet potato 60ml olive oil 4 sprigs rosemary, finely chopped 6 cloves garlic, peeled, finely chopped 1.5cm fresh ginger root, peeled, finely chopped 1 dessert spoon Chinese five spice powder 1 dessert spoon sea salt flakes 4 dessert spoons chestnut flour

1 Soak the chickpeas in advance for 8 hours in 2 litres of water.

Preheat the oven to 200C/gas 6. Roast the sweet potatoes in their skins whole for about 1 hour 20 mins until just cooked. Remove and allow to cool.

2 Rinse the soaked chickpeas under fresh water, drain thoroughly and shake to dry (as much as possible as excess water will make the mix too soft).

3 Put the olive oil, rosemary, garlic and ginger into a food processor and blend for about 30 seconds until it is a salsa consistency. Add half the chickpeas and blitz until a rough breadcrumb consistency. Place in a bowl. Blend the remaining chickpeas and add them to the bowl and mix together thoroughly. Add the Chinese five spice and salt, mix thoroughly.

4 Remove the skins from the sweet potatoes and blitz for 30 seconds. Mix thoroughly into the chestnut mix. Mix in the chestnut flour. Finally, add the chopped chestnuts.

5 The mix can be used straight away, but ideally let it settle for an hour in the fridge.

Heat a fryer to 170C and place a small tester ball into the oil. If the mix does not hold, add 2 more spoons of chestnut flour to your mix. With two large spoons, form 12 large quenelles. Deep fry in batches and place in the oven to keep hot before serving.

Wild Tierra Kitchen Cookbook Vol 2 by Mark Evans, Photography by Terry Rook.

Chestnuts in no time

Heat your oven to 200C/gas 6. Use a sharp knife to cut a crisscross into the skin of each chestn ut.

Place the nuts into a roasting tin and bake them until th eir skins have open ed and their insides are tender. This will tak e around 25 mins bu t keep a careful eye on them – as they’re kn own to pop!

When they’re ready to eat, peel away their skin to get to the sweet kernel inside.

IN SEASON

CHESTNUT & AMARETTO TIRAMISU SERVES 10-12

Organic chestnuts are whipped into a light mousse cream to crown buttery slices of coffee and amaretto drenched panettone.

Bellissimo!

3 eggs 200g chestnuts, cooked and peeled 100g icing sugar 5 tbsp Amaretto 10 tbsp cold espresso 250g mascarpone 300g chocolate panettone 250ml double cream Cocoa powder for dusting

1 Separate the egg yolks and whites. Pop the whites into the fridge for later.

2 Tip the chestnuts into a food processor with 75g icing sugar and egg yolks. Add 1 tbsp amaretto and 3 tbsp espresso. Whizz together till smooth and creamy. Add the

mascarpone and beat together till smooth.

3 Cut the panettone into 2 cm thick circles. Line the base of your serving bowl or individual glasses with half the slices.

4 Mix 7 tbsp espresso with 4 tbsp amaretto and 25g icing sugar.

Mix well and drizzle half over the panettone.

5 Whip the double cream till it stands in soft peaks.

6 Stir the chestnut mascarpone through the whipped cream. Taste.

Sieve in more icing sugar to taste.

7 Whisk the egg white till stiff.

Gently fold through the chestnut cream.

8 Spoon half the chestnut cream on top of the panettone and level with the back of the spoon.

chestnut cream. Pop it into the fridge for at least 4 hours to allow the mousse to set.

9 Add another layer of panettone and drizzle over the remaining coffee and amaretto mix.

11 When ready to serve, dust the top with a generous dusting of cocoa powder.

10 Spoon over the remaining

www.abelandcole.co.uk

Tiramisu translate st "pick me o up" in Italian .

15th/16th December

Meet some of the woodland animal characters that we have at the Dartington Christmas Fair where there are activities for the whole family!

With 14 shops and cafés located on the Dartington Hall Estate at Shinner’s Bridge, Dartington. Totnes. TQ9 6TQ. More information and our on line shop can be found at www.dartington.org/shops. Tel: 01803 847500 The Shops at Dartington are owned by the Dartington Hall Trust and all contribution supports the activities of the Trust [a registered charity]

IN SEASON

Riverford’s Guy Singh-Watson grows an abundance of seasonal organic UK veg, and there is plenty to harvest at this time of year – including succulent sprouts. Sprouts are the most bitter of the edible brassicas (cabbage, cauliflower, swede and broccoli); but bitter can be good provided it is not combined with the abuse of overcooking. It is the harnessing of this bitterness that gets sprouts singing through a dish: contrast it with the sweetness of chestnuts; pair it with the acidity of balsamic vinegar, the richness of honey and the toasty crunch of pine nuts; or balance it with cream and bacon in an oozy gratin.

S Brussels Sprouts

26 | THE WEST COUNTRY FOODLOVER

prouts are usually at their best from November to January and we concentrate our harvest then. Growing a cosmetically perfect organic sprout is nigh on impossible – even after being picked through by hand, our sprouts are never perfect, but the slower growth does make them taste better! Don’t be put off by a few tatty outer leaves: it’s pretty hard to avoid these without a barrage of fungicides and pesticides; peel them off and you’ll find that the sprout within is just fine.”

STORAGE Sprouts on the stalk will keep

somewhere cool for a couple of weeks.

Off the stalk, they are still good for a week or so.

PREP Remove any ragged or tough outer leaves. Trim the base if long or discoloured. Unless they are huge, there’s no need to score a cross in them to speed up cooking – it may make them a little mushy.

COOKING Sprouts are surprisingly versatile and apart from steaming or frying, they can be fried, roasted and even eaten raw. Try this recipe to discover a new dimension to this seasonal star.

IN SEASON

INDIAN SPICED PAN-FRIED BRUSSELS SPROUTS SERVES 4

All brassicas work well with Indian spices, especially mustard seeds and chilli. This makes a good side dish for an Indian meal along with some boiled basmati rice. Or try stuffing it into a pitta bread with a dollop of yoghurt for a quick lunch.

2 tbsp sunflower or coconut oil Half tsp brown mustard seeds 1 large or 2 small garlic clove(s), chopped 1-2 green bird’s eye chillies, slit with a sharp knife 2 or 3 curry leaves (optional) 500g Brussels sprouts, outer leaves removed & halved Quarter tsp ground turmeric Quarter tsp garam masala Quarter tsp salt, or to taste 2 tsp fresh lemon juice Handful of fresh coriander, chopped

1 Heat the oil in a pan, but don’t let it smoke. Reduce to a medium heat and add the mustard seeds, garlic, chillies and curry leaves (if using); there should be a sizzle and a crackle – watch out for splattering hot oil.

BRUSSELS SPROUT & PANCETTA PASTA WITH SAGE & ROAST GARLIC CREAM SERVES 4

Roasting garlic gives it a sweet, caramelised flavour that suits this dish, but it does take a little time, so you might as well roast several heads and save some for other dishes. If you’re short of time, just add a couple of crushed or finely chopped garlic cloves towards the end of the onion cooking time.

1 whole garlic bulb 200ml double cream 1 tbsp olive or sunflower oil 250g pancetta or streaky bacon, diced 1 onion, very finely sliced 6-8 sage leaves, finely shredded A small glass of white wine (optional) 400g dried spelt or other pasta 500g Brussels sprouts, outer leaves removed, halved or quartered

4 tbsp Parmesan, finely grated Salt and black pepper

1 First, roast your garlic. Heat the oven to 180C/gas 4. Cut off the top cm of the bulb, exposing the flesh. Sit it on a square of foil and drizzle with olive oil, salt and a dash of water. Bring the edges up and together to make a parcel.

Roast the garlic for 50 mins or until soft.

2 Once cooked, leave to cool slightly, then separate the cloves and squeeze the skin to release the flesh. Save half for another day and mix the remainder with the cream.

3 Heat a tbsp of oil in a frying pan, add the pancetta and fry, stirring now and then, to brown it. Remove to a plate with a slotted spoon. Add a splash more oil if the pan seems dry, lower the heat, add the onion and fry very gently for 10 mins until softened.

Stir now and then to stop it catching. Add the pancetta

and sage to the onion. Turn up the heat and stir for 2 mins.

If using the wine, add it now and let it reduce for a couple of minutes, then add the garlic cream and let it bubble away for a couple more minutes.

4 Meanwhile, put two pans of salted water on to boil. While the onion and pancetta are cooking, add the pasta to one pan of boiling water and cook according to the packet instructions.

2 Add the sprouts and stir to coat with the spiced oil, then sprinkle over the turmeric, garam masala and salt. Add a tbsp of water, turn the heat down, cover and let the sprouts cook in steam for 5 mins, or longer if you prefer them very soft.

3 Pour over the lemon juice and chopped coriander. Serve warm and watch out for the whole chillies.

Previous two recipes, www.riverford.co.uk/recipes

5 Drain, reserving a little of the pasta cooking water.

Meanwhile, blanch the Brussels sprouts in the other pan for 3-4 mins, depending on size. Drain. Stir half the Parmesan into the sauce, then toss in the cooked pasta and sprouts, adding a little reserved pasta water to thin the sauce if needed. Season with salt and pepper to taste then serve sprinkled with the rest of the cheese.

FOODLOVERMAGAZINE.COM | 27

IN SEASON

BRUSSELS SPROUT BHAJIS When you're preparing Brussels sprouts, the first step is normally to pull the top layer of leaves off the sprout as they can be a bit ragged and tough. But those leaves are still edible, so don't throw them away - turn them into these brilliant bhajis, flavoured with coconut, cumin and chilli.

SERVES 2-4

Leftover leaves from 400g Brussels sprouts 2 eggs 4 tbsp plain flour 4 tbsp desiccated coconut 2 tsp cumin seeds 1 tsp turmeric A pinch or 2 of chilli powder Sea salt Rapeseed or olive oil, for frying

Chefs

Tip

er y leftov have an 't with n e o s d e If you ake th m n a c imply you routs. S leaves, p s ls e s rus ssels actual B 00g Bru ipe. shred 2 ec d n e a w th r trim en follo h t , s t u spro

28 | THE WEST COUNTRY FOODLOVER

1 When you peel any ragged leaves off your Brussels sprouts, put them to one side. They will keep in your fridge for 1-2 days. When you're ready to make the bhajis, give the leaves a rinse and then roughly chop them.

Pop them in a large mixing bowl.

2 Crack the eggs into the bowl and use a fork to mix them with the Brussels leaves. Add the flour, desiccated coconut, cumin seeds, turmeric, chilli powder and a large pinch of salt. Stir to mix. The Brussels leaves should be coated in a sticky mixture rather than in a loose batter. If it's a bit too wet, add a little more flour or coconut.

3 Put a large frying pan on a medium-high heat. Add a drizzle of oil to the pan and when it's hot, add teaspoons of the Brussels mix to the pan to make small fritters.

Fry for 2-3 mins until

brown and crisp underneath, then flip the bhajis over. Fry for a further 2-3 mins. Transfer the crisp bhajis to a plate lined with kitchen paper and then repeat, adding more oil to the pan, until you have used up all the batter.

4 Arrange the batter on a serving plate and sprinkle with a little extra desiccated coconut and chilli powder. They are delicious served warm by themselves, or serve with a bowl of mango chutney or yoghurt mixed with grated cucumber, mint and ground cumin, for dipping. www.abelandcole.co.uk

IN SEASON

Cavolo Nero

Y

ou’d be forgiven for looking at cavolo nero and thinking you’d picked up a bunch of curly kale.

It’s actually its darker Italian cousin and can be used in much the same way as kale. Hailing from Tuscany, this dark green beauty can now be found at most farmers markets in the West Country. It is packed with nutrients and vitamins and acts as slightly sweeter substitute to cabbage in many recipes. Cavolo nero is hugely versatile and can be used in everything from simple stir-fries to colourful cupcakes, and it can even be eaten raw. When buying cavolo nero, make sure the leaves appear glossy and are free from blemishes. You’ll want to remove the tough central stem and shred the leaves before cooking.

Cavolo nero has a rich and delicious taste all of its own.

You can steam, bake, stir fry, braise or boil the leaves - the possibilities are endless. It also adds a wonderful colour, texture and flavour to recipes. Try stirring it into risottos for some added green or fry it with a little ghee as a healthy side dish for your Sunday roast. Alternatively, blitz cavolo nero with walnuts, garlic and a pinch of salt for a delicious and vibrant winter pesto.

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FOODLOVERMAGAZINE.COM | 29

IN SEASON

FESTIVE FRUITY CAVOLO NERO STUFFING SERVES 6-8

200g sliced cavolo nero 50g butter 200g onion, finely chopped 1 garlic clove, finely chopped 250g Bramley apple, grated 50g flaked almonds, toasted 50g walnuts, roughly chopped 50g dried cranberries Zest of 1 clementine 200g fresh breadcrumbs 100ml hot chicken or vegetable stock

1 Preheat the oven to 200C/gas 6.

2 Cook the cavolo nero in a large pan of boiling water for 3 mins, drain well and roughly chop.

3 Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 mins. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and cavolo nero, season then mix in the stock.

4 Press into a 900g lined loaf tin and bake for 30 mins or until golden.

Chefs Tip

Alternatively, roll the stuffing mix into 18 balls and place on a grease d baking tray and cook for 20 mins or until golde n.

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IN SEASON

CAVOLO NERO CUPCAKES WITH CHOCOLATE FROSTING

4 Add the cavolo nero and the milk to a tall container, then puree until smooth with a hand blender.

These cavolo nero cupcakes contain hidden veg, meaning they taste like vanilla but have a wonderful bright green colour!

5 In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed cavolo nero.

MAKES 12

50g cavolo nero leaves, thick stalks discarded 4 tbsp milk 150g butter, softened 150g caster sugar 2 large free range eggs 175g self raising flour

VIETNAMESE PHO WITH CAVOLO NERO & CASHEWS SERVES 4

400g vermicelli rice noodles 500g chestnut mushrooms 2 garlic cloves, grated 3 tbsp ginger, grated 400g cavolo nero 4 spring onions Small bunch coriander 1 tbsp red curry paste 2 vegetable stock pots 2 star anise 50g cashew nuts 2 limes 3 tbsp soy sauce 1500ml water

1 Pop the kettle on to boil. Put the vermicelli noodles in a heatproof bowl and cover the noodles with boiling water, make sure they are fully submerged. Leave the noodles to soak in the boiling water uncovered for 8 mins. After 8 mins, check the noodles are tender and then drain them into a colander.

2 While the noodles are soaking, get on with the veg prep. Quarter the chestnut mushrooms. Slice the cavolo nero widthways into 1cm strips. Remove the roots from the spring onion and then slice as thinly as you can. Roughly chop the coriander.

3 With all your veg prep done, get on with making your broth.

Heat a deep saucepan or wok over medium-high heat and add a splash of oil. When the oil is hot, add your mushrooms and cook for 5 mins or until they are nicely browned. Add your garlic and ginger and cook for 1 minute more.

4 Add the red curry paste, vegetable stock pot and the star anise along with the water. Bring the stock to the boil and stir well to dissolve your curry paste and vegetable stock pot. Once boiling, reduce the heat to low and add your cavolo nero. Simmer for 4 mins. Whilst your broth bubbles away, smash the cashew nuts with the bottom of a pan.

FOR THE CHOCOLATE FROSTING 100g butter, softened 250g icing sugar 6 tbsp cocoa powder 1-2 tbsp milk

1 Preheat oven to 170C/gas 3 and line a 12-cup muffin pan with paper cases.

2 Tear the cavolo nero leaves into bite sized pieces and steam them for a few minutes until tender.

3 Refresh by running under cold water to cool, then drain, squeeze out any excess moisture and chop up very finely.

6 Sift in the flour and stir gently to combine.

7 Fill the muffin cups ¾ full with the batter and bake for 15-20 mins or until a skewer inserted in the middle comes out clean.

Allow to cool in the pan for 10 mins, then transfer to a wire rack to cool completely.

FOR THE FROSTING

1 Beat the butter with an electric mixer until light and fluffy. Sift in the icing sugar and cocoa then add the milk and beat until smooth. If the frosting is too thick, add another tablespoon of milk. If it’s too thin, add a little powdered sugar, sparingly, until it reaches a thick frosting consistency.

2 Spoon the frosting into a piping bag and pipe over the cooled cupcakes. veggiedesserts.co.uk

5 After 4 mins, taste your broth and make sure that your cavolo nero is soft and tender. Add your noodles to the pan and warm them through for 1 minute.

6 Season your broth with a squeeze of lime juice, the soy sauce and chopped coriander.

Ladle your Pho into deep bowls making sure you share your noodles and veggies out evenly.

Sprinkle over your crushed cashews and chopped spring onion. www.hellofresh.co.uk

FOODLOVERMAGAZINE.COM | 31

IN SEASON

HOW IT ALL STARTED

The Shops at Dartington

L

ike many West Country success stories, The Shops at Dartington has grown from relatively humble beginnings. It all started back in 1925, when Dorothy and Leonard Elmhirst purchased the 14th century Dartington estate. The grounds had suffered years of neglect, but the ambitious pioneers poured their resources into what would later be known as the “Dartington Experiment”. This lengthy restoration process saw the crumbling estate brought back into the limelight and led to the establishment of a host of farming, forestry and educational projects. Dartington soon became a magnet for artists, architects, writers, philosophers and musicians from around the world; creating an exceptional centre of creative activity. This experiment was formalised in 1932 with the creation of The Dartington Hall Trust, which to this day supports programs in social justice and the arts.

32 | THE WEST COUNTRY FOODLOVER

As part of restoration efforts, The Dartington Trust opened a small shop on the edge of its 1200 acre estate. The shop was established as a means of selling the local produce that was grown and made onsite, and a handful of dairy products and local crafts grew over the years into the 15 shops and businesses that stand on the site today.

The development brought a new lease of life into what was previously a hodge podge assortment of agricultural buildings and barns - many of which were glorified sheds not too long ago.

Now, each building houses a myriad of local brands, as well as an onsite gin distillery, a craft centre, food shop and gallery.

UNIQUE EXPERIENCES Of course, The Shops at Dartington aren’t just designed for a spot of retail therapy. Visitors who are feeling creative can now book lessons at its onsite pottery workshop (Crazy About

Clay) and learn how to craft their very own ceramics with expert tutor Mary Cutchee. Mary has been honing her craft for over 40 years and teaches students of all ages and abilities how to create pottery they’ll be proud to take home and treasure.

Likewise, gin lovers can learn how to craft their very own personalised gin at the renowned Devon Gin School. Guided by expert staff, the onsite distillery offers visitors the opportunity to blend and distill their choice of botanicals and leave with their very own unique 35cl labelled bottle of gin...

IN SEASON

I love these colour double oven gloves by artist Leslie Gerry.

They’d make a bold and colourful edition to any kitchen!

BARBARA KING’S Top Picks

Barbara King, Managing Director of The Shops at Dartington, chooses her favourite gift ideas from their beautiful collection of shops…

We make our very own Elmhirst Gin in homage to the founders of the Dartington Trust. It’s a dry gin and our fifth, limited-edition batch is made using a subtly different blend of botanicals including pink grapefruit and pink peppercorns for a zesty finish. You can also get your hands on our delicious zingy Gin & Tonic Marmalade onsite at the food shop.

DONT MISS...

This porcelain mug from local design studio Feldspar is the perfect size for a cuppa. It even has a hand painted 22k gold handle to make it extra special!

DARTINGTON CHRISTMAS FAYRE This year’s Dartington Christmas Fayre takes place on Saturday 14th Sunday 15th December.

The shops will come to life with live music and entertainment, as well as a fabulous array of local street food. For more information on the Christmas Fayre - or to learn more about booking a unique experience - visit www.dartington.org/ whats-on

The Ecoffee Cup is available in a variety of bright colours and patterns.

It’s made from natural fibers including corn starch and resin and is brilliantly lightweight. It’s perfect to take with you when you’re on the go and should last you years if looked after well.

FOODLOVERMAGAZINE.COM | 33

IN SEASON

The

Gift Guide

From winter breaks to the latest gadgets, here are our top picks for Christmas gifts this year...

Fussels Fine Foods mini gift hampers are perfect presents for foodie friends. Each little box is filled with goodies, including their delicious beer & horseradish sauce, chilli rapeseed oil, gooseberry & elderflower vinaigrette and two jars of their tasty mayonnaise. £15 www.fusselsfinefoods.co.uk

We love Waterhouse Fayre’s Christmas offerings. Their Boxing Day Chutney is made with apricots, dates, figs and exotic spices, and is perfect for leftover turkey sarnies. Likewise, their Christmas Jam is bursting with luxurious flavours, including home-grown raspberries, wild blackberries, apples and elderberries. Both are £3.75, waterhousefayre.co.uk

Wicked Wolf Exmoor Gin is handcrafted from 11 botanicals and expertly blended on the banks of the picturesque River Lyn, in North Devon. For a refreshing Christmas drink, try serving yours with ice, tonic water and lime over a sprig of thyme. £34.90.

Tarquins Figgy Pudding Gin £34.95

MILES Hot Chocolate Christmas Cracker £3.98

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The Dorset Ginger ‘Famous Five Gift Pack’ is perfect for ginger lovers. It’s filled with delicious non-alcoholic ginger beers and a handy little ginger recipe book. £15, www.dorsetginger.ltd

IN SEASON

Guilia Shot Glasses £19.50 Oliver Bonas

Coffee Cocktails Set £15 Oliver Bonas

This four piece magnetic knife block by I.O. Shen Mastergrade Knives is the perfect gift for any home cook who wants to have expert tools in their kitchen. Containing four versatile knives crafted from Japanese steel, the block is ordinarily £429.95 but can be purchased for only £299.95 (plus a free whetstone) until 31st December 2019. Grab yours at ioshen.co.uk

Doris Splatter Teapot £39.50 Sweetpea & Willow

We’re hoping to rec eive this KitchenAid Velvet Blue Artisan Stand Mixe r. The stylish, limite d edition colour is exclusive to Harts of Stur and is priced at £499 - so you'd bette r be on Santa's nice list!

FOODLOVERMAGAZINE.COM | 35

PROMOTION

The

magic’s in the baking

From Stir-Up Sunday and marvellous mince pies to giant candy canes, gingerbread houses, reindeer bakes (complete with antlers!) and a fantastically festive lollipop-topped cake…

Lakeland’s winter wonderland of baking has all the inspiration and kit you’ll need to bake Christmas magic. Whatever goodies you want to bake-to-give this Christmas, you’ll find a host of cake cases, toppers, sprinkles, jars, bags and boxes to ensure they’re perfectly presented. And our brilliantly bright and fun children’s baking kits make it easy for kids to whip up some magic too!

DISCOVER THE RANGE IN STORE AND ONLINE

BUY ONLINE AT lakeland.co.uk Or order on 01539 488 100 6 9 S TO R E S N AT I O N W I D E FREE DELIVERY When you spend £39.99

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If you can’t indulge your sweet tooth at Christmas, when can you? Try your hand at one of these tempting desserts and win over your party guests...

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WINTER FRUIT & NUT PAVLOVA Meringue is a great Christmas dessert stand by. Mix up and use roasted fruit or use pre-made caramel sauce instead of chestnut puree if you fancy.

SERVES 6-8

6 large egg whites 300g caster sugar Pinch sea salt 1 tsp vanilla extract 2 tbsp icing sugar 50g pecans 300ml double cream 1 tsp vanilla bean paste 4 figs 200g mixed berries (red currants, raspberries) 1 clementine or tangerine, peeled into segments 4 tbsp sweetened chestnut puree Ground cinnamon

1 Pre-heat the oven to 120C. Line a baking sheet with greaseproof paper and draw a 30cm circle on it as a template.

2 Place the egg whites in a large, spotlessly clean mixing bowl and whisk with a handheld or freestanding electric mixer until stiff peaks have formed.

Add the caster sugar a spoonful at a time, whisking the whole time then add the sea salt and vanilla extract. Continue to whisk for around 8 mins or until all the sugar has dissolved and the mixture is smooth. To test this, take a pinch of mixture between your finger and thumb and rub together - if it’s a little gritty continue mixing.

3 Spoon the mixture onto the lined baking sheet using the back of the spoon to create peaks. Place the pavlova in the oven for around 1 hour and 20 mins or until set a crisp. Once baked, switch off the oven and allow the oven to cool down completely. Once cooled you can keep the pavlova in an airtight box for around 3 days in a cool dark place.

4 About 30 mins before you’re ready to serve remove the pavlova from the oven and preheat to 200C/gas 6.

5 Line a small roasting tin or baking sheet with grease proof paper. Rinse the pecans under cold water in a sieve and tip into

a roasting tin whilst wet, sprinkle over 1 tbsp icing sugar, toss together and bake in the oven for around 15 mins until toasted and crunchy.

6 Meanwhile pour the cream into a large mixing bowl with the remaining 1 tbsp icing sugar and vanilla bean paste. Whisk to soft peaks and place to one side.

7 Wash fruits and quarter the figs. Place the pavlova on a serving plate or board and spoon over the cream, spoon the chestnut puree on top and arrange over the fruit. Scatter over the caramelised pecans and dust over a little ground cinnamon. www.clarencecourt.co.uk

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ICED CRANBERRY & ORANGE BUNDT CAKE SERVES 10

This showstopping Bundt cake is guaranteed to please a crowd...

150g fresh cranberries, roughly chopped 320g plain flour 250g caster sugar 250ml whole milk 140g unsalted butter, softened 1 tsp vanilla extract 1/4 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon Juice of 1 orange Zest ½ orange 2 large free range eggs 1 tbsp apple cider vinegar

CHOCOLATE & ALMOND PARFAIT SERVES 12

Not a fan of traditional festive puds? This decadent chocolate and almond parfait is an easy-tomake alternative that’ll go down a storm this Christmas.

150g dark (70%) chocolate 300ml double cream 1 whole egg 1 egg yolk 200ml Greek yoghurt 50g sliced almonds, toasted 4 tbsp honey

1 Line a 1.2 litre loaf tin or pâté mould with cling film, leaving lots of overhang.

2 Break the chocolate into a heatproof bowl and set aside.

Gently warm 100ml of the double cream in a pan until it’s steaming but not boiling. Take it off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth and shiny. Set aside. If the cream cools before the chocolate has completely melted, warm it in the microwave for 10

38 | THE WEST COUNTRY FOODLOVER

seconds. Don’t let it get too hot or the chocolate will go grainy.

3 In a separate bowl, whisk the egg and egg yolk until very light and fluffy, then gently fold into the chocolate.

4 In a large bowl whisk the remaining 200ml of cream until it forms soft peaks. Fold in the yoghurt, then gently stir in the chocolate mixture and almonds. Pour the mixture into the prepared tin, drizzling in small blobs of honey as you go, so they are dotted throughout the parfait. Level the top and cover with the overhanging cling film.

5 Freeze overnight. Remove from the freezer 10 mins before you serve. Unfold the cling film and use it to lift the parfait out of the tin and sprinkle with the remaining toasted almonds. Serve in slices. www.yeovalley.co.uk

FOR THE TOPPING 80g icing sugar 50g cranberries Handful of rosemary sprigs, optional

1 Preheat the oven to 180C/ gas 4 and grease a standard sized bundt tin.

2 Combine together the milk and apple cider vinegar.

Set aside. Don‘t worry about it appearing to split, this is fine.

3 In a large bowl, combine the flour (set 1 tbsp aside), salt, baking powder, baking soda and cinnamon. In a separate bowl, beat together sugar, butter and orange zest until pale and fluffy, then add your eggs, one at a time, and continue to combine.

4 Add 3-4 tbsp of orange juice and vanilla extract to your milk and apple cider mixture

and stir. Slowly beat the milk mixture into the flour mixture, a little bit at a time until it is just incorporated. Add the cranberries and the reserved flour and lightly fold into the batter.

5 Pour batter into the bundt tin and tap it on a sturdy surface to minimise air bubbles. Bake for 45 mins, until golden brown.

6 Allow to cool for 20 mins before removing the cake from the bundt tin and transferring to a wire rack to cool completely.

7 Mix the icing sugar with the remaining orange juice and drizzle over the cake (you can top this up with more orange juice if the consistency isn’t right). Sprinkle with cranberries and adorn with sprigs of rosemary.

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MINCE PIE BAKED DOUGHNUTS SERVES 25

These delicious mince pie baked doughnuts won’t be around for long...

500g strong white bread flour 1 sachet easy bake yeast 275ml milk 50g unsalted butter 1 egg 75g unrefined golden caster sugar 1.5 tsp salt 340g mincemeat FOR THE DECORATION 100g unsalted melted butter 100g unrefined golden caster sugar

1 Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature.

Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

2 Tip onto a lightly flour dusted surface and knead for 10 mins (or use the dough hook attachment on your mixer).

3 Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

4 Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on

2-3 lightly greased baking sheets – they’ll need room between them for growing.

5 Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190C/170C fan/gas 5, with a roasting tin full of boiling water on the base of your oven.

6 Bake the doughnuts for 12-15 mins until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with melted butter and roll in sugar. Spoon a little mince meat into the piping bag. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little mincemeat. Best served warm. www.bakingmad.com

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S I N SIDE

ISSUE 70

R E CI PE S

In each issue find seasonal recipe ideas, the West Country’s finest from the field to the plate, home entertaining ideas, chef interviews and tips, foodie shopping, competitions and offers.

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EDIBLE GIFTS

Sweet Treats

MENU

FESTIVE DRI

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WINTER WA

RMERS

CHRISTMA

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AND MORE

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LITTLE WHITE CHOCOLATE HAZELNUT CAKES MAKES 12

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1 Preheat the oven to 180C/gas 4.

Beat the butter and caster sugar together until light and fluffy, then gradually beat in the eggs.

Stir in the almond extract.

A clever combination of sweetly creamy and nutty flavours creates these yummy festive treats.

2 Mix the flour, salt and ground hazelnuts together, then add to the bowl along with the white chocolate drops. Fold in gently with a large metal spoon.

175g butter, at room temperature 175g caster sugar 3 large eggs, beaten Half tsp almond extract 175g self-raising flour Pinch of salt 60g ground hazelnuts 100g white cooking chocolate drops

3 Divide the mixture between the holes of a mini sandwich tin and level the tops. Bake for 22-25 mins, or until a fine skewer inserted into

FOR THE WHITE CHOCOLATE GANACHE 100g white cooking chocolate, broken into pieces 50g double cream FOR THE BUTTERCREAM 50g butter, at room temperature 100g icing sugar 5-6 drops almond extract TO SERVE 40g ground hazelnuts Frosted rosemary sprigs and cranberries

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the centre of the cakes comes out clean. Cool in the tin for 5 mins, then lift out carefully. Cool completely on a wire rack.

4 To make the white chocolate ganache to top the cakes, put the white chocolate pieces into a microwaveable bowl and add the double cream, stirring it through.

Microwave on high for 1 minute.

Stand for about 30 seconds to melt the chocolate, then stir gently. Cool, then chill for about an hour to give a spreadable consistency. Before use, whisk

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with a hand mixer for a few moments to make the chocolate ganache look whiter.

5 To make the buttercream, beat the butter and icing sugar together until light and creamy, adding the almond extract as you mix. Spread sparingly around the sides of the cakes, then roll in ground hazelnuts. Spread the white chocolate ganache on top and decorate with frosted rosemary sprigs and cranberries. www.lakeland.co.uk

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WALNUT & CHERRY YULE LOG SERVES 12

3 medium eggs 100g golden caster sugar 75g plain flour 3 tbsp cocoa powder, plus extra for dusting 50g walnut pieces, chopped 100g chestnut puree 2 tbsp icing sugar 150ml double cream 425g black cherries, roughly chopped

spread to the sides. Bake for 10 minutes.

3 Sprinkle a little cocoa onto a large sheet of parchment and upturn the Swiss roll onto it.

Peel off the parchment from the base and then roll it up from the longest end with the paper inside and allow to cool completely.

4 Whisk the chestnut puree and icing sugar together until smooth then add the cream and whisk until soft peaks form. Unroll the Swiss roll, spread with the cream mixture and scatter over the cherries then roll it back up into a log.

5 To make the icing, whisk the butter in a medium bowl until pale, gradually whisk in the icing sugar and cocoa powder and whisk until fluffy, adding a little milk if the mixture is too thick.

FOR THE ICING: 50g butter, softened 100g icing sugar, sifted 2 tbsp cocoa powder 1-2 tbsp milk 50g walnut pieces, chopped

1 Preheat the oven to 200C/gas 6. Grease and line the base and sides of a 30 x 20cm Swiss roll tin.

2 Whisk the eggs and sugar together for about 3-4 minutes until pale and thick. Mix together flour, cocoa and walnuts and fold into the egg mixture. Pour into the prepared tin and gently

6 Cut a thick diagonal slice from one end of the log. Arrange the log onto a serving plate then place the slice on the side with the cut against the cake to make a branch.

7 Spread the log and branch with icing (but not the ends) and use a fork to make a bark effect. Scatter with walnuts and serve. www.californiawalnuts.co.uk

Winter breaks with Stein’s

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inter is a special time to stay in Padstow. Take long walks along the coastline with the invigorating sea air, leisurely strolls across empty beaches and of course enjoy something delicious to eat and drink after a day of exploring.

STAY Book a break in one of Stein’s coastal inspired guest rooms, beautifully designed by Jill Stein.

Smart and bright with a seaside feel, each room has its own unique character, with some featuring free standing baths, cosy fireplaces and exposed beams. The beautiful bathrooms are also great for an indulgent soak using some of Jill’s wonderful Porthdune toiletries – perfect for relaxing and whiling away the hours.

EAT

Start your evening with a Rick Stein gin and tonic or signature cocktail at Ruby’s Bar, before dining at St Petroc’s Bistro, Rick Stein’s Café or The Seafood Restaurant. From Asian dishes inspired by Rick’s travels around the world at the café and steaks on the grill at St Petroc’s Bistro, to classic fish and shellfish at The Seafood Restaurant, you’ll have two days of enjoying the best Cornish produce.

WINTER BREAKS Enjoy an exclusive 2 night foodie escape… including a three course dinner for two on each night at The Seafood Restaurant, St Petroc’s Bistro or Rick Stein’s Café as well as a stay in a coastal inspired room with stunning breakfasts each morning.

Prices start from £364 for two people, including dinner at St Petroc’s Bistro and Rick Stein’s Café.

Visit www.rickstein.com or call 01841 532700 for more details.

FOODLOVERMAGAZINE.COM | 41

COOKING COMPANION

s t n e s e r P e Edibl r friends and u o y t if g to t a Not sure wh fret! These ’t n o D r? a e y is co-workers th to be a hit... re u s re a ts if g edible

COOKING COMPANION

FESTIVE MENDIANTS MAKES 9

Mendiants are a traditional French confectionary made from discs of decadent chocolate studded with a selection of tasty toppings, such as nuts and dried fruits.

They are super easy to make and look fabulous too.

150g quality chocolate, chopped A handful of dried nuts or dried fruits

1 Add 3/4 of the chopped chocolate to a large bowl and place over a saucepan of boiling water. Carefully stir the chocolate until it has almost melted, then take it off the heat and stir until completely melted. Add the remaining 1/4 of the chocolate and stir until all of the chocolate is melted. This is an easy way to temper your chocolate for a lovely glossy finish.

2 Lay a sheet of baking paper onto a baking tray and spoon the chocolate onto this, creating little discs (leave sufficient space between them). Gently tap the tray onto the surface to make bigger, more evenly sized discs.

3 Stud each chocolate disc with your choice of toppings.

4 Leave the mendiants to cool for around an hour. Once they are hard, you can gently peel them from the paper with a spatula. To gift them, pop them into clear bags and seal with a ribbon.

EASY SALTED CARAMEL FUDGE

Top Tip

pes erent ty ree diff h t of g y in t s varie Try u te for a la , 50g o c e o it h h of c 0g w (5 s le y t and s lso use u can a colours o Y ). k r g da litter milk, 50 edible g , y d n a gc ces for poppin gue pie or merin pings. tive top alterna

These tasty treats make the sweetest little gifts for someone you love...

600g sugar 250ml double cream 50g unsalted butter Sea salt 20cm x 20cm tin, lined

1 Start by melting 200g of sugar in a pan over a medium heat until it starts to turn golden, then beat in 400g more, along with the butter,

double cream and a large pinch of sea salt.

2 Keep stirring the pan over a medium-high heat, until it reaches 118C on a sugar thermometer.

Then remove from the heat and beat with an electric mixer until the consistency is thick.

3 Pour into your tin and spread out evenly using a spatula.

4 Pop the tin into the fridge and allow to cool and set for 3 hours. Top with another pinch of sea salt and cut into squares.

Top Tip

You could substitute the sea salt in this recipe for 200g salted pea nuts.

Simply spri nkle them into the mix during ste p 3.

FOODLOVERMAGAZINE.COM | 43

COOKING COMPANION

MINI CHRISTMAS CAKES IN JARS MAKES 6

225g currants 90g sultanas 90g raisins 25g glacé cherries 25g mixed peel 2 tbsp brandy, plus extra for feeding 115g unsalted butter 115g soft light brown sugar 2 large eggs 115g plain flour Quarter tsp ground or grated nutmeg Quarter tsp allspice 25g chopped almonds Zest of half an orange, grated Zest of half a lemon, grated 1 tbsp black treacle TO DECORATE & SERVE 250g marzipan 400g royal icing

1 The night before making the cake, place the dried fruit,

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cherries and mixed peel in a large bowl. Add the brandy and mix thoroughly. Cover the bowl with cling film and leave overnight.

2 Preheat the oven to 140C/ Gas 1. In a large bowl, cream together the butter and sugar until light and fluffy. Lightly beat the eggs and add to the mixture a little at a time, beating well after each addition.

Gently fold in the flour, nutmeg and allspice. Add the dried fruit mix, almonds, zest and treacle and fold in gently.

3 Using a teaspoon, carefully divide the mixture between six sterilized Weck jars. Smooth out the top of each and wipe away any mix from the sides of the jars.

4 Cover each jar with a circle of baking parchment with a small hole cut in the centre and bake for approx. one and a half hours, or until the centre of each cake

is firm and springy to the touch.

Remove from the oven, place on a cooling rack and leave to cool completely.

5 Before decorating, feed each cake with a little more brandy, using a fine skewer or toothpick to make several holes in the top and drizzling over.

6 To decorate, roll out the marzipan to about 5mm thick.

Use the lid of one jar as a template to cut out six discs, then gently push one marzipan disc into place inside each jar.

7 Using a piping bag, add a layer of royal icing to the top of each cake, then fluff up the surface of each with a fork to make ‘snow’.

8 Add the rubber seals and lids to the tops of the jars and decorate with festive twine, foliage and gift tags, ready for serving or gifting. www.lakeland.co.uk

COOKING COMPANION DECADENT (BUT HEALTHY) HOMEMADE TRUFFLES Louise Jones, Founder of the Food for Thought Cookery School in Bournemouth, knows a thing or two about crafting healthier chocolates and treats. Here, she shares one of her favourite recipes for DIY truffles. These truffles will keep in the fridge for about a week or you can keep them in the freezer for a couple of months.

MAKES 9

65g roasted hazelnuts 1 tbsp raw cacao powder Half tsp vanilla extract 1 tbsp honey, slightly heaped Extra cacao powder, for dusting

1 Roast the hazelnuts on a baking tray for 5 - 7 mins in a preheated oven set to 180C and then leave to cool.

2 Once cool, rub the hazelnuts between your hands to remove the skins. Place the nuts in a food processor and blitz until you have fine pieces.

3 Add remaining ingredients and blend until the mixture sticks together.

4 Divide the mixture into 3 even amounts, then divide each into a further 3, so you should have 9.

5 Roll one at a time until you have 9 neat similar sized balls.

6 Place in fridge for an hour to set.

Then dust or roll in cacao powder and enjoy! www.fftcookeryschool.co.uk

Lousie’s

Top Tip Add som s e orange zest to th mixture e tr uffle for a zes ty variati Roll you o n . r truffles in crush chopped ed mixe nuts for d a crunch y coatin g.

SALTED CARAMEL COOKIES MAKES 14

14 soft caramel sweets 200g plain flour 100g lightly salted butter 100g soft light brown sugar 125g granulated sugar 1 egg Half tsp bicarbonate of soda Seeds from half a vanilla pod Sea salt 100g white chocolate chips, optional

1 Preheat the oven to 170C/gas 3 and line 2 baking sheets. Cream together the butter and sugars until pale and fluffy, then slowly beat in the egg and vanilla seeds until combined. Beat in the flour, bicarbonate of soda and a pinch of sea salt until the consistency is smooth. Stir in the chocolate chips, if using.

2 Divide the dough into 14 balls and flatten each one into a fat disc on the baking tray.

Push a caramel into the centre of each and enclose with the dough, making sure they are covered.

3 Bake for 15 mins until they are golden and crisp. Remove from the oven and leave to harden for 10 mins before transferring to a wire rack to cool completely. Sprinkle with sea salt and enjoy!

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PROMOTION

Food glorious food

There’s no better time to indulge both yourself and your loved ones than Christmas, at Lakeland we’ve searched high and low to find lip-smacking foodie gifts that’ll suit everyone on your list.

Hand-picked hampers, jam-packed with luscious sweet or savoury goodies; Christmassy cakes and tins of delicious biccies; decadent chocs and the finest marzipan, and a huge selection of ‘they’ll love that!’ stocking fillers from fudge and fruit jellies to boozy bites. And there are plenty of gluten-free and vegan treats too, so everyone can enjoy something a little extraspecial this Christmas.

DISCOVER THE RANGE IN STORE AND ONLINE

BUY ONLINE AT lakeland.co.uk Or order on 01539 488 100 6 9 S TO R E S N AT I O N W I D E FREE DELIVERY When you spend £39.99

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Festive Tipples Raise a glass to the festive season and toast the new year with some of these tantalizingly good cocktails

MINT CHOCOLATE RUM COCKTAIL We think this makes the perfect tipple for after a party, or even just for a standard Saturday night...

SERVES 4

500ml mint choc chip ice cream 100ml dark spiced rum Chocolate sauce Edible sprinkles

1 Dip the rim of your serving glasses into the chocolate sauce (you may need to pour the sauce onto a plate to do this), and dip into the sprinkles to coat the edges of the glass.

2 Scoop the ice cream into a blender, pour over the rum, and blitz until smooth.

3 Serve in the decorated serving glasses. www.yeovalley.co.uk

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APPLE CIDER MOSCOW MULE SERVES 4

240ml ginger beer 40ml vodka 240ml apple cider 2 limes, halved Ice, optional Apple slices and cinnamon sticks, for garnish

1 Squeeze half a lime into each glass/mug.

2 Add the ice, apple cider, vodka and ginger beer to a cocktail shaker and stir.

3 Evenly pour the liquid into glasses and top with apple slices and cinnamon.

Our hand blended drinks are produced and bottled in the beautiful rural location of Lytchett Matravers in Dorset using secret recipes handed down through the generations using only the finest ingredients.

To order online or find your nearest stockists, please visit our website

www.dorsetginger.ltd

DorsetGinger

DorsetGingerLtd

dorset_ginger

MULLED GINGER WINTER WARMER Our friends at Dorset Ginger have crafted this tasty Christmas tipple...

MAKES 2

200ml firey ginger beer (we used Dorset Ginger's 'Extra Strong with Cinnamon') 100ml water 2 lime wedges 2 cinnamon sticks 2 slices of fresh ginger 1 tbsp of caster sugar

1 In a small saucepan simmer all the ingredients on low heat for 5 mins.

W W W.W I C K E DWO L F G I N . CO M ‘Wicked Wolf®’, ‘Exmoor Gin™’ and ‘The Spirit of Exmoor®’ are trademarks or registered trademarks of ‘The Old Chapel Brendon Limited’ registered in the UK.

2 When ready, place 1 lime wedge, 1 cinnamon stick, 1 star anise and 1 ginger slice from the saucepan into each serving mug/glass.

3 Pour the hot mixture on top and serve immediately. Enjoy! www.dorsetginger.ltd

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PEPPERMINT MARTINI SERVES 2

2 peppermint candy canes 3 tbsp sugar water 120ml white chocolate liqueur 60ml vanilla vodka 60ml single cream Quarter tsp peppermint extract, optional

1 Fill a cocktail shaker two-thirds full with ice. Add the white chocolate liqueur, half cream, vanilla vodka and peppermint extract; shake well.

2 Place the candy canes into a resealable plastic bag and pound with a rolling pin until they are coarsely crushed. Alternatively, lightly blitz them in a food processor.

3 One at a time, dip the rims of two martini glasses into the sugar water, then push each rim into the crushed candy canes to lightly coat them.

4 Strain the peppermint martini into the glasses and enjoy!

COOKING COMPANION

Perfect Party Food,

EVERY TIME These easy to make canapés and finger foods are guaranteed to impress your guests...

HOMEMADE BLINIS MAKES 80

Cooks Tip You can prepare the blinis ahead and freeze them for up to 1 week.

Using a squeezy bottle here will really help you get even circles, but you can spoon your blinis into the pan with 2 teaspoons for a more rustic look.

40g spelt flour 130g strong white flour 1 tsp salt 7g sachet easy-blend/rapid-rise dried yeast 150ml crème fraîche 175ml whole milk 2 eggs, separated 30g unsalted butter A squeezy bottle

1 Sift together the flour and salt. Sprinkle over the yeast.

1 In a small saucepan, warm the crème fraîche and the milk together. When it is warm to the touch (if it is too hot it will kill the yeast), whisk in the egg yolks.

Pour the mixture over the flour and yeast.

Mix well, cover with a kitchen towel and leave in a warm place for 1 hour.

2 In a clean bowl, whisk the egg whites until they form stiff peaks. With a large spoon, gently fold them into the batter.

Spoon the batter into a squeezy bottle.

3 Heat a non-stick pan and, using a paper towel, rub butter all over the base.

Squeeze out little 4-cm blinis into the pan. Don’t touch them until they are ready to turn. You will know they are ready when tiny bubbles appear through the batter. Use a palette knife to flip them over and cook briefly on the other side.

4 Cool on a wire rack, then serve. You can store them in the refrigerator or freeze, well wrapped. To serve, warm them in the oven 180C/gas 4 for 5-6 mins. There is no need to defrost them first.

COOKING COMPANION

BEETROOT SALMON BLINIS

QUAIL'S EGG, CRAYFISH & CAVIAR BLINIS

MAKES 30

Curing a side of fresh salmon in beetroot and gin is a tasty way to cater for a large number. However, here we’ll show you a quick cheat, using smoked salmon and pickled beetroot juice.

4 tbsp pickled beetroot juice 2 tsp gin 100g smoked salmon 30 blinis 100ml crème fraîche or sour cream Freshly squeezed juice of 1 lemon 50g lumpfish caviar

1 Pour the pickled beetroot/beet juice into a small container or shallow bowl. Add the gin and the salmon and leave for 5-10 mins.

2 Slice the salmon into 30 pieces. Top each blini with half tsp of crème fraîche or sour cream, a piece of salmon, a squeeze of lemon and a little caviar. Serve.

MAKES 30

A quail's egg always seems like a treat as most of us don't eat them regularly at home, so they make these blinis elegant and rich. You can use either chives or dill here. The salmon caviar adds a lovely deep saltiness, so if you are not using it, make sure to season the egg well.

8 quail's eggs 30 blinis 100ml crème fraîche 60g crayfish tails 50g salmon caviar 1 tbsp freshly chopped chives, to garnish

1 First, soft-boil the quail's eggs. Fill a small saucepan two-thirds full with

water and bring it to the boil. Use a slotted spoon to lower the eggs gently into the water. After 2 mins, remove and plunge the eggs straight into a bowl of cold water.

2 Once cool, tap each egg on the counter and gently roll to crack the shell. Carefully peel off the shells and rinse each egg in cold water. Slice each egg into quarters, lengthways.

3 Top each blini with half tsp of creme fraiche, a crayfish tail and a quail-egg quarter. Carefully top with a little salmon caviar and sprinkle on some chives.

Party-Perfect Bites: Delicious Recipes for Canapés, Finger Food and Party Snacks by Milli Taylor, published by Ryland Peters & Small

Fine Devon Preserves

HANDMADE MOUTH WATERING PRESERVES

www.waterhousefayre.co.uk See our website for stockists

FOODLOVERMAGAZINE.COM | 51

COOKING COMPANION

ARTICHOKE DIP WITH CLOTTED CREAM 200g tortilla chip crisps 100g mexican cheese with chilli or pepper jack, grated 300g marinated artichoke hearts 75g clotted cream (plus extra to spoon on top) Salt & pepper, to season Fresh coriander and 1 chilli, to garnish

1 Place the cheese, artichoke hearts and clotted cream in a food processor and blend until smooth.

2 Season with a pinch of salt and pepper, before spooning into an ovenproof dish.

3 Bake in a preheated oven at 180C/Gas 4 for 20 mins, until just beginning to brown on top as the melted cheese turns golden and a delicate crust forms.

4 Remove from the oven and place on a sharing platter with the tortilla chips. Finely chop the coriander and chilli and sprinkle over the dip.

5 Serve with tortilla chips and an extra spoonful of clotted cream to melt on top of the warm dip – delicious!

Recipe by Trewithen Dairy, www.trewithendairy.co.uk

D I S C O V E R | E AT | S H O P | S TAY | C E L E B R AT E

Welcome to Symondsbury Estate, set in the beautiful Dorset countryside just a stone’s throw from the Jurassic Coast. Join us for lunch. Browse our shops.Visit the gallery. Explore our fabulous walks and bike trails. Relax and unwind in our holiday accommodation. Celebrate your wedding day... ... Isn’t it time you discovered Symondsbury Estate?

52 | THE WEST COUNTRY FOODLOVER

symondsburyestate.co.uk | 01308 424116 Symondsbury Estate, Bridport DT6 6HG

COOKING COMPANION

PORK & POTATO DUMPLINGS WITH QUICK & EASY KIMCHI MAKES 10

Add a little Korean flare to festivities with these simple and delicious dumplings…

100g maris piper potatoes, peeled and cubed 250g lean pork mince 1 thumb of ginger, grated 1 clove of garlic, crushed 4 spring onions, finely sliced 1.5 tbsp soy sauce 1 tbsp sesame oil A pinch of sesame seeds Rice paper dumpling sheets 1 tbsp chilli flakes, to taste Splash of white wine vinegar Salt

FOR THE KIMCHI 130g Chinese cabbage, shredded 2 tbsp chilli paste Sea salt A splash of water A splash of rice vinegar or white wine vinegar to taste

and fold around a tbsp of the mixture, sealing at the top by pinching it together. Repeat until you’ve used all the mixture. Set the dumplings aside while you make the kimchi.

1 Boil the potatoes until soft, drain and leave to cool.

5 Shred the cabbage and salt well. Leave in a colander for 20 mins then rinse and dry well. Stir through the chilli paste, add the water and vinegar to taste.

2 Heat the oil in a sauté pan and fry the mince, ginger and garlic for about 6 mins until cooked.

3 Season with soy sauce and add the sesame seeds, spring onions and chilli flakes and gently mix in the cooled cubed potatoes.

6 Steam the dumplings in the microwave for 3 mins and serve with sesame oil and soy sauce to dip and a scattering of sesame seeds, sliced red chillies and spring onions.

4 Moisten the rice paper a sheet at a time in cold water

www.lovepotatoes.co.uk

BAKED FIGS, WALNUTS & CAMEMBERT An oozing camembert is a simple and indulgent treat for your guests to dip into SERVES 4-6

250g camembert cheese 2 sprigs rosemary Ciabatta loaf, thinly sliced 3 tbsp olive oil 4 large figs, quartered 75g walnuts, halved 2 tbsp maple syrup

Cook s T ip

Try using garlic slices in addition to the rosemary in th e cheese.

1 Preheat the oven to 190C/gas 5.

2 Remove the wrapping from the cheese and place in a round ceramic dish just big enough for the cheese to fit snuggly. Make a few slits in the top and press in small sprigs of rosemary. Place on a baking tray.

3 Brush the ciabatta slices with oil and place on a separate large baking tray. Bake both in the oven (with cheese on the shelf above the bread) for 15 mins until the bread is crispy and golden. Remove the bread and set aside and cook the cheese for a further 5 mins.

4 Add the figs and walnuts to the camembert tray and drizzle over the maple syrup, bake for a further 5-8 mins until the cheese has softened and the figs are just soft.

5 Transfer to a serving platter, scatter with rosemary leaves and serve with the toasted bread. www.californiawalnuts.co.uk

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Canapés MASTERING CHRISTMAS

Barbora Ormerod, from The Devilled Egg Cookery School, knows a thing or two about stress free Christmas entertaining...

E

ntertaining guests during the festive season can be daunting and stressful.

The pressure to make the occasion “perfect” can easily lead to blunders and put people off hosting altogether. However, with a bit of forward planning and some helpful tips, festive and memorable entertaining becomes a lot easier than it looks.

Planning ahead will save your sanity. Generally, you will know that you have guests incoming and can create a selection of canapés to wow them on arrival. Aim for three: one which is really easy to prepare in advance, one which is slightly more fancy and just one to be served hot. Remember that cold, premade canapés can wait in the fridge for a few hours and still cause “ooohs” and “ahhhs” when they are served. For example, take a neat rye bread square and smear with a little soured cream, then top with a small slice of smoked salmon (or cooked beetroot) and a few drops of lemon juice! For extra luxury and visual appeal, add a dollop of caviar, some fresh dill or even a little edible gold!

I also make sure I always have a batch of blinis, melba toast (great for paté, rillettes or charcuterie) and pastry baskets at the ready. To make the baskets, just layer 3 squares of filo pastry in a mini-muffin tray with a little melted butter and bake for 5 minutes until the edges are turning golden. These will keep in an airtight container for up to a week and can be filled with just about anything – they can even be baked again if necessary!

Perhaps the easiest way to feed a crowd is with dips, served with chopped vegetables, breadsticks or crisps. Dips can actually be quite filling if you use legumes (an excellent source of protein) and really delicious too, provided you make them yourself. Just keep a few tins of cooked chickpeas, butter beans or other legumes in the cupboard – just add boiling water, tahini and oil (ideally a flavoured oil), plus lemon juice, spices and herbs, and blend until smooth. You can even add cooked vegetables like beetroot, carrots and peas.

54 | THE WEST COUNTRY FOODLOVER

For a slightly more impressive canapé, go for mini Yorkshire puddings, which can be made up to three months in advance and frozen. Just flash them through the oven to crisp them up, then top with horseradish cream and sliced fillet steak. Another good freezer-filler is a batch of choux buns, where the pastry has been mixed with cheese and marmite, then baked. When reheated, these become instant homemade gougères, and are almost worryingly delicious. Alternatively, keep the choux buns plain, hollow them out and transform into sweet profiteroles, or savoury canapés like spicy prawns, chicken with mango and coriander, or fried mushrooms with a little hollandaise.

Another great way to do hot canapés with minimal hassle is a thick, tasty soup served in

a shot glass or a small cup – maybe a parsnip and chestnut soup with a drizzle of truffle oil.

If you are really determined to impress, you can always go for vegetable tempura, mini fish cakes (make the mixture in advance, then slice and fry straight from the freezer) or simply splurge on luxury ingredients like lobster, served chopped with herbs and lemon juice.

Remember that canapés need not be complicated but should always be packed with flavour. Spending extra time getting the seasoning and textures just right is well worth it. Visual impact also matters - don’t be shy with garnishes and even props, such as wooden boats or spoons, great big platters, micro herbs, edible flowers or even edible gold and silver.

One last tip: edible gold spray on fresh leafy herbs brings a real festive sparkle to your table!

COOKING COMPANION

Winter Warmers

These delicious dishes are the perfect remedy to the cold outside LEMONY SPICED LENTIL & CHICKPEA SOUP WITH CORIANDER DRESSING SERVES 8

2 tbsp olive oil 2 onions, chopped 3 garlic cloves, sliced A thumb-sized piece of ginger, peeled and grated

Half tsp dried chilli flakes

FOR THE CORIANDER DRESSING

and simmer the soup for 20 mins.

4-5 curry leaves

Juice of half a lemon

250g red split lentils, rinsed and drained

25g coriander

400g can of chopped tomatoes

1 tbsp extra-virgin olive oil

400g can of chickpeas, rinsed and drained

1 Heat the olive oil in a large pan and sauté the onions, over a low heat, for 10 mins, until softening.

Add in the garlic, ginger, spices and curry leaves. Fry for a further few minutes. Add the lentils along with 1.25 litres of water.

Stir in the tomatoes and bring to a boil over a medium-high heat.

Reduce the heat to medium- low

2 Finally, add in the chickpeas and spinach and squeeze in the lemon juice. If using, dollop in the coconut yoghurt. Season with salt and pepper.

100g spinach or kale with tough stalks removed Juice of 1 half lemon

1 tsp black mustard seeds

2-3 tbsp coconut yoghurt or coconut cream, optional

1 tsp cumin seeds

Fresh coriander leaves

1 tsp ground turmeric

Sea salt flakes and freshly ground black pepper

1 tsp ground coriander

1 tbsp tahini

3 Make the dressing by adding the ingredients along with 50ml of water to a mini food processor and blitzing until creamy.

4 Serve the soup with generous amounts of dressing and some fresh coriander to garnish.

Rebel Recipes by Niki Webster, published by Bloomsbury

FOODLOVERMAGAZINE.COM | 55

COOKING COMPANION

TURKEY & MUSHROOM ‘LEFTOVER’ PIE

3 Add the mushrooms and continue stirring until the mushrooms are just cooked. Add the garlic and flour and carry on cooking for another minute before adding the milk and stock, a little at a time, stirring to avoid lumps.

SERVES 4

250g chestnut mushrooms, sliced 25g butter 1 onion, finely sliced 4 garlic cloves, crushed 2 tbsp plain flour 300ml semi-skimmed milk 400ml chicken stock 300g crème fraiche 2 bay leaves 1 tbsp chopped thyme Salt and freshly ground black pepper 500g cooked turkey meat, sliced into bite size chunks 600g cooked veg 10 roast potatoes, sliced 50g cheddar cheese Olive oil, drizzle

4 Stir in the crème fraiche, bay leaves and thyme and season well. Add the turkey and vegetables. Transfer to an oven proof dish.

5 Lay over the sliced potatoes, sprinkle over the cheese and drizzle with olive oil.

6 Bake in the oven for 30 mins until hot and bubbling. www.justaddmushrooms.com

1 Preheat the oven to 180C/160C fan/gas 4.

2 Melt the butter in a deep-frying pan and add the onion. Cook over a gentle heat, stirring constantly until the onion is just soft.

TWICE BAKED CHEESE & MUSHROOM SOUFFLÉS SERVES 6

You can make the soufflés a day or a few hours before serving to then reheat in cream and extra cheese. Serve with a citrus and peppery leaf salad.

125g mixed wild mushrooms, wiped clean 1 clove garlic, crushed 1 tbsp butter Sea salt and freshly ground black pepper A few sprigs of thyme, leaves picked 50g butter plus extra for greasing A small handful of finely grated mature cheddar 40g plain flour 1 tbsp Dijon mustard 250ml milk A good grating of whole nutmeg A pinch of chilli powder A few chives, finely chopped 3 eggs, separated 200g mixed strength grated cheese (add some crumbled if you like too, like a little soft goat’s or blue) 150ml double cream

1 Start by preparing the mushrooms. Place a medium sized frying pan on a medium heat and add the butter. Let the butter froth a little then stir in the garlic followed swiftly by 75g mushrooms. Stir fry for a minute then season

56 | THE WEST COUNTRY FOODLOVER

with salt and pepper and pick in the thyme leaves. Fry the mushrooms gently for a few minutes until softened then place to one side on a plate.

2 Take 6 ramekins or tea cups and brush well with butter. Sprinkle the inside of each with mature cheddar then place to one side. Tap out any excess cheese and add to the amount for the soufflé mix.

3 Take a medium sized saucepan and place on a low heat. Add the butter and allow to bubble a little then stir in the flour and mustard. Stir for 1 minute or until frothing and then slowly pour in the milk and whisk well. Cook on a low heat until the sauce has thickened. Stir in the nutmeg, chilli powder, chives and 150g cheese. Whisk until the cheese has melted then whisk in the egg yolks.

4 Preheat the oven to 200C/gas 6. In a large, clean mixing bowl whisk the egg whites until they form stiff peaks. Add a spoon of whisked egg white into the sauce and fold it in to loosen up the mixture. Then fold the remaining egg white into the sauce using a metal spoon until just incorporated.

5 Fill a kettle and boil. Divide the fried mushrooms between the ramekins, fill with soufflé mix and place the ramekins in a deep roasting tray. Place the tray in the oven then carefully fill the roasting tray half way with boiling water and close the oven door. Bake the

Cooks Tip You can use any kind of veg in this dish: carrots, sprouts, swede, squash, courgette, peas, cauliflower...

soufflés for 12-15 mins or until golden and risen.

Remove the ramekins from the oven and allow to cool completely. Run a knife around the edge of the soufflés and turn out onto tray, cover and chill overnight.

6 When you’re nearly ready to serve preheat the oven to 220C/gas 7. Put the soufflés in a baking dish, pour over the cream and sprinkle over the cheese. Bake for 10 - 15 mins or until golden.

Meanwhile, slice and pan fry the remaining mushrooms. Remove dish from the oven, scatter over the mushrooms and serve with a winter leaf salad. www.clarencecourt.co.uk

COOKING COMPANION

CHICKEN MEATBALLS WITH ORIENTAL GREENS, LIME & GINGER SERVES 4

400g minced chicken 2 garlic cloves, finely grated 2cm root ginger, peeled and finely grated, plus 4 thin slices the thickness of a pound coin 1 tbsp soy sauce 4 spring onions, finely chopped 1.2 litre chicken stock 1 red chilli, deseeded and finely chopped 2 tbsp rapeseed oil 2 heads of bok choy, leaves separated and halved lengthways Juice of 1 lime

1 Mix together the minced chicken, garlic and grated ginger, soy sauce and half the spring onions. Take walnut sized amounts of the mixture, shape into balls and place them neatly on a plate. If you have time, cover the chicken balls with cling film and chill them in the fridge for half an hour before cooking. This makes them easier to handle.

2 Heat the oil in a wok or medium sized saucepan and cook the chicken balls in two batches, turning them over to make sure they are lightly browned all over. Transfer the chicken balls to a plate using a slotted spoon. There is no

need to wash the pan at this point as the residue from cooking the chicken will add flavour to the dish.

3 Add the stock to the wok/ saucepan pan and bring to a simmer. Add the browned chicken balls and ginger slices and cook for three minutes.

Add the bok choy, remaining spring onions and chilli and cook for another 5 mins. The meatballs should be cooked through and the bok choy tender. Add the lime juice a little at a time, tasting as you go. Season to taste. Serve with steamed rice or noodles.

Cooks Tip If you can’t find minced chicken, use skinless chicken thighs and mince them in a food processor.

The minced chicken is easier to roll into balls if you wet your hands.

www.loveyourgut.com

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COOKING COMPANION

The sweeter the better...

CARAMELISED BANANA PEANUT BUTTER CRUMBLE & CARDAMOM CUSTARD SERVES 8-10

100g ground almonds 50g jumbo oats 3 tbsp rice flour 2 tbsp ground flaxseeds 3 tbsp sunflower seeds 1 tsp ground allspice 1 tsp ground cinnamon Half tsp ground cardamom A pinch of ground nutmeg Half tbsp sea salt flakes 1 tsp of baking powder 6 tbsp good-quality peanut butter 6 tbsp maple syrup 1 tsp almond extract 1 tsp vanilla extract FOR THE CARAMELISED BANANAS 2 tbsp coconut oil 6 ripe bananas, sliced in half A splash of maple syrup 400ml coconut milk 2 tbsp desiccated coconut 6 pitted medjool dates, roughly chopped

58 | THE WEST COUNTRY FOODLOVER

FOR THE CARDAMOM CUSTARD 500ml almond milk 1–2 tbsp maple syrup 1 tsp ground cardamom 1 tsp vanilla extract 2 tbsp cornflour, stirred with 6 tbsp water to make a paste

1 Preheat the oven to 180C/160C fan/gas 4. First caramelise the bananas. Melt the coconut oil in a large frying pan, then add in half the sliced bananas (depending on how large your pan is, you might want to do this step in batches).

2 Add a splash of maple syrup and allow the bananas to caramelise. Turn over to caramelise the other side.

Remove, scraping the pan for any sticky caramelised bits, place

into a bowl and set aside. Repeat the process with the remaining bananas.

3 Add the bananas to a large baking dish. Pour the milk over the top, sprinkle over the desiccated coconut and scatter over the dates.

4 For the crumble, mix the dry ingredients together in a bowl.

In a separate small bowl, mix together the peanut butter, maple syrup, almond and vanilla extracts. Add this wet mixture to the dry mixture and stir thoroughly to bring the ingredients together, then use your hands to form a crumbly mix.

5 Spread the crumble topping over the bananas and bake for 25–30 mins, until golden. Remove from the oven and allow to cool a little.

6 Meanwhile, make the custard by adding the almond milk, maple syrup, ground cardamom and vanilla extract to a small saucepan.

Place over a medium-high heat, bring to the boil, then reduce the heat to medium. Add in the cornflour-water paste and cook, stirring continuously, until thickened.

7 Serve the crumble with the custard poured over the top.

Rebel Recipes by Niki Webster, published by Bloomsbury Publishing.

My favourite new cookbook EDITOR’S this winter has to be Rebel CHOICE Recipes by Niki Webster. Based on the hit blog of the same name, it contains plenty of colourful and imaginative plant-based recipes. You won't find any limp lettuce or boring old-school vegan dishes here.

Instead, Niki gathers together some of her alltime favourite recipes; including Caramelized Banana & Peanut Crumble and Lemony Spiced Lentil & Chickpea Soup (both of which can be found in this issue of FOODLOVER).

Published by Bloomsbury Absolute Photography by Kris Kirkham

Cookbook Corner

From flavoursome one pot meals to healthy Asian fusion food, these are some of the cookbooks we’re hoping to find under our tree this year...

REBEL RECIPES

Donna Hay makes Christmas entertaining easy with her new must-have collection of over 200 festive recipes. Christmas Feasts and Treats is full of dishes Donna loves and trusts; along with step-by-step images and plan-ahead tips. While she never strays too far from classic Christmas fare, you'll find plenty of modern styling ideas and time-saving tricks inside.

Published by Harper Collins

PERFECT FOR GIFTING

In her 19th cookbook, Irelands much loved foodie ambassador, Darina Allen, offers simple solutions to healthy and wholesome family meals. The book contains over 100 new recipes to inspire home cooks, with everything from roasting tin dinners to one pot desserts. Our favourite recipes include: Indian French Toast, Spicy Tomato Fondue, and Coffee Crème Brule - yum!

Published by Kyle Books Photography by Lizzie Mayson

Ching-He Haung’s fun new cookbook Wok On offers easy recipes from across Asia; including Taiwan, Hong Kong, Malaysia and Vietnam. From dumplings and curries, to stir-fries and fast veggie meals, this colourful book would be the perfect gift for anyone who loves Asian cuisine and is keen to try it at home. Each meal can be made in 30 mins or less and has been created with nutrition and affordability in mind.

Published by Kyle Books Photography by Tamin Jones

In Milli Taylor’s Perfect Party Bites you'll find a mouthwatering collection of recipes for canapés, small bites and finger food. Classic meals and snacks are transformed into shrunken one-bite wonders that are big in presentation and bold in taste. Ideas for dishes come from all around the globe, with modern takes on Mediterranean, Scandinavian, Middle Eastern and American cuisines.

Published by Ryland Peters & Small Photography by Helen Cathcart

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COOKING COMPANION

Christmas Muffins

A festive muffin (or two) usually does the trick keeping hunger at bay between breakfast and Christmas dinner. Here, Ashburton Cookery School demonstrate how to make a variety of different seasonal muffins that the whole family will enjoy...

MUFFINS THREE WAYS MAKES 12

BASIC MUFFIN MIX 375g self-raising flour 200g caster sugar 130ml sunflower oil 1 egg 1.5 tsp baking powder 130ml milk 1 tsp vanilla extract

CRANBERRY & COCOA NIB MUFFINS 150g cranberries (soaked in rum) 100g cocoa nibs Flaked almonds (optional) CARROT & MIXED SPICED MUFFINS 200g grated carrots 2 tsp. mixed spice

1 Pre-heated your oven to 160C/gas 3.

2 Sieve the flour and baking powder into a bowl, stir in the caster sugar.

3 Mix the oil, egg, milk and vanilla extract together.

4 Make a well in the flour and sugar, pour the milk mix into the well and start bringing the mix together by carefully allowing the dry mix to incorporate into the milk and oil. You can start

TIA MARIA ICING 200g icing sugar 60ml Tia Maria

1 Sieve the icing sugar and slowly add the Tia Maria to the consistency of a water icing.

2 Carefully spoon over the top of the cooled muffins.

this with a whisk but may need to revert to a wooden spoon as the mixture thickens.

7 Pipe an even amount of mixture into the cases, top with flaked almonds, if using.

5 Add the cranberries and cocoa nibs (or grated carrots and mixed spice) and mix well. If you are making cranberry muffins, do not over-mix otherwise your mix will turn red.

8 Bake for 30-35 mins.

6 Place 12 muffin cases into a muffin tin.

9 Allow to cool slightly in the tin before moving onto a cooling rack.

10 When cool, either dust with icing sugar or, for the carrot muffins, top with Tia Maria icing.

COOKING COMPANION

CHRISTMAS KILNER JAR MUFFIN MIX Makes 1 Jar / 12 muffins

Muffins are very versatile, and you can add any festive dried fruits or nuts to the basic mix. Or for a great edible gift idea, why not layer the Christmas muffin mix into a kilner jar?

300g self raising flour 2 teaspoons baking powder 2 tsp ground cinnamon 2 tsp ground mixed spice

GIFT IT!

100g pecans or walnuts 140g mixed dried fruits 100g light muscovado sugar

1 Layer all the ingredients in a 1 litre glass or plastic preserving jar in the order the ingredients are listed.

2 Write the following on a gift label: ‘Tip the contents of the jar into a large mixing bowl. Make a well in the centre and add 2 beaten eggs, 300ml milk and a 100g melted butter.

Mix quickly and lightly to a soft batter. Divide between 12 muffin cases. Bake at 190C/gas 5 for 18-20 mins.

3 Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon. www.ashburtoncookeryschool.co.uk

s a m t s C hri chen t i K d l e i F d rfor at The R ive

Field-to-fork dining in the heart of our organic farm CHRISTMAS LUNCH OR SUPPER Join us for a three-course feast straight from the fields.

The menu changes daily, starring favourite festive veg as you’ve never seen them before, and tender organic meat from West Country farms.

LUNCH £32, SUPPER £36 Book online at theriverfordfieldkitchen.co.uk 01803 227 391 Wash Farm, Buckfastleigh, Devon, TQ11 0JU

LITTLE COOKS

Little Cooks Deck the Halls Katy Hofstede-Smith shares some brilliant ways to get Santa’s little helpers making edible decorations

GINGERBREAD The smell of baking gingerbread fills the house with the spirit of Christmas and is not only easy to make but the children can turn the biscuits into several different edible decorations.

DIY ADVENT CALENDARS An edible advent calendar is a great way to start the festive countdown. Make a soft biscuit dough which you can flavour with some interesting combinations, such as ground ginger and cocoa powder, orange zest and cinnamon or lemon zest and cardamom. Roll into a £1 thickness and cut in to 24 shapes either all the same or mixed. Make a small hole for some ribbon before baking. After the biscuits have cooled pipe on numbers 1 – 24 with additional decorations if you wish. Either thread a string through each biscuit or place into a small bag and tie before hanging onto a Christmas tree, branch or fireplace and open each day.

Make stained glass tree decorations by cutting the rolled out dough into shapes, cutting a large circle in the middle and placing the surrounding dough onto a baking tray lined with baking paper. Place a boiled sweet into the centre and bake. Thread with ribbon and hang on the tree.

BUNTING & BAUBLES Festive, edible bunting is a lovely addition to any tree and can be nibbled throughout the holidays. Cut the dough into a series of shapes such as stars, penguins, Christmas trees or bells, make a small hole at the top of each and bake.

Once cooled these can be iced or left plain, threaded onto ribbon and strung onto the tree, windows (make sure they don’t get damp), on the mantlepiece or across shelves.

62 | THE WEST COUNTRY FOODLOVER

NAPKIN HOLDERS When it gets closer to the big day, get the children involved with the table setting by making edible napkin holders. An easy take on a peppermint cream, knead some ready made white royal icing with a flavour of your choice such as mint, rose, lemon or orange and either leave white or knead through a few drops of food colouring. Roll out, cut into shapes and make a small hole in the top. Leave to dry out for a few days on a lined baking sheet then store in an airtight box. Thread through the ribbon and tie around the napkins, writing each guest name on with edible pen.

LITTLE COOKS

4 Roll out the dough one quarter at a time and cut out the biscuits with the large star cutter. Transfer them to the trays. Once on the trays cut out a window with the smaller cutter. Bring together the leftover dough and keep cutting out until all the dough is used up.

5 Using a drinking straw, make a hole in the top of each biscuit - you will need this to hang the biscuits as decorations.

6 Using a teaspoon, carefully fill the star cut-out with the crushed sweets.

7 Bake the biscuits for 12 mins and once cooked allow to cool on the tray. When cool, carefully peel off the paper and leave to cool completely on a rack.

STAINED GLASS BISCUITS MAKES 30

These colourful decorations are quick and easy to make and fun for all the family. They look stunning hung on a Christmas tree with lights twinkling through the coloured glass centre.

ANNABEL KARMEL’S CHEESE & CHERRY TOMATO TREE SERVES 10

This fun Christmas tree will only take moments to put together, but will be lots of fun for you and your friends to munch your way through!

2 boxes of cherry tomatoes 1 block Cheddar cheese,

75g unrefined light muscovado sugar 75g unsalted butter, softened 1 large egg 1 tsp vanilla extract 175g plain flour 1 pack coloured boiled sweets 250g royal icing sugar

1 Place the sweets, still in their wrappers in a polythene bag, taking care not to mix the colours

and bash them with a rolling pin until they are crushed. Set aside.

2 Cream together the butter and sugar and then add the egg and vanilla. Add the flour to make a soft dough. Turn out onto a floured surface and bring together with your hands, wrap in cling film and chill for about an hour.

cheese until you create a

Twiglets to make the base of the tree

www.bakingmad.com

4 Add some twiglets at

Chistmas tree shape.

A bunch of basil leaves, to decorate the tree

the bottom of the tree to

1 Start with the base of the tree assembling a row of square shaped pieces of cheese.

5 Place the star shaped

3 Alternate each layer with cherry tomatoes and

9 Allow to dry completely and hang up with the ribbon.

3 Preheat the oven to 180C /160 fan/gas 4 and line two baking trays with parchment.

cut into 3cm squares (also cut out 1 star)

2 Create the second layer of the tree with cherry tomatoes.

8 When the biscuits are cool, mix up some royal icing according to the instructions on the packet, and using a piping bag, pipe your decorations.

create the base. piece of Cheddar at the top of the tree.

6 Decorate the tree with small bunches of basil leaves or any other tasty vegetables you fancy! www.annabelkarmel.com

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LITTLE COOKS

RUDOLF CUPCAKES MAKES 12

125g butter, softened 175g caster sugar 2 eggs 200g self raising flour 2 tbsp cocoa powder 100g dark chocolate, melted 100ml whole milk FOR THE ICING 60g dark chocolate, roughly chopped 50ml double cream

64 | THE WEST COUNTRY FOODLOVER

TO DECORATE

and melted chocolate.

12 colourful cupcake cases

3 Spoon the mixture into the cupcake cases and bake for 20-25 mins.

Smarties Mini pretzels White marshmallows

1 Preheat the oven to 170C/Gas 3 and line a 12-hole cupcake tray with colourful cupcake cases.

2 Beat together the butter and sugar until you have a light and creamy consistency. Beat in the egg until combined, then sift in all the dry ingredients and mix until combined. Fold in the milk

4 Remove the cupcakes from the baking tin and allow them to cool.

5 To make the icing, get an adult to heat the cream and chocolate in a small saucepan over a low heat until they melt together.

You’ll want to keep whisking the icing until it has a smooth texture.

6 Time to decorate! Spread enough chocolate icing over the top of the cupcakes and then put the remainder into an icing bag fitted with a small nozzle.

7 Use the marshmallow slices to make the lower half of Rudolfs face on each cupcake. Then use the rest of your icing to stick smarties on top of each one for his nose. Two smaller slices of marshmallow will act as his eyes and you can use halved pretzels as his antlers!

LITTLE COOKS

D�ign yo� own

Gingerbread Man!

Let your creativity run wild and design your very own gingerbread man. Yours can look like anyone - from Father Christmas to your favourite superhero or Disney princess!

EASY GINGERBREAD BISCUITS MAKES 12

300g plain flour 125g unsalted butter 100g soft light brown sugar 2 tsp ground ginger 1 tsp bicarbonate of soda Half tsp ground cinnamon Half tsp nutmeg 50ml golden syrup Gingerbread man cookie cutter (or any other shape you prefer)

1 Preheat the oven to 180C/gas 4 and line 2 baking sheets with some baking parchment.

2 In a large bowl combine the flour, bicarbonate of soda and ground spices together.

3 In a saucepan melt the butter, sugar and golden syrup together over a low heat. Stir regularly until the sugar dissolves, then combine this with your dry ingredients. Stir this mixture together until it forms a stiff dough.

4 Roll the dough out to around 5mm thick on a flat surface (place the parchment paper from your trays underneath to avoid it sticking).

Then carefully stamp out your gingerbread men.

5 Place the gingerbread men onto your baking trays (leaving 2cm between each one) and pop them in the oven for about 12 mins or until they are lightly golden.

6 Once they are ready, allow them to cool for a while. If you’d like to hang them up as Christmas tree decorations, pierce a hole through the top of each one with a skewer before they are too hard.

7 Once they are cool you can get creative decorating them. Use this template to plan a design ahead of time or just have fun!

Share your creations online using #FOODLOVERMAG

FOODLOVERMAGAZINE.COM | 65

COOKING COMPANION

WINFOODIEPRIZES WIN 1 Of 6 Bottles of Thatcher's Family Reserve 6 lucky winners will get their hands on a bottle of Thatcher’s Family Reserve; Thatcher’s Somerset sparkling apple wine, made from a rediscovered century old recipe

by William Thatcher. This Classic Cuvée has light golden hues, gentle effervescence, with a great combination of intensity, delicacy and length.

Closing date: 15 December 2019

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Closing date: 20 January 2020

WIN A PROPER JOB IPA GIFT HAMPER St Austell Brewery is offering one lucky reader the chance to win a Proper Job IPA gift hamper. The perfect prize for beer lovers, it’s packed with Proper Job themed goodies including bottled beers, a pint glass, marmalade, nuts, chocolate and a beer towel. The winner will also receive a case of Proper Job to enjoy throughout the festive season (12 x 500ml bottles).

Closing date: 14 December 2019

WIN A THERMAPEN PROFESSIONAL The Thermapen Professional helps you quickly and easily know the food you are presenting is perfectly cooked every time. Using Biomaster Antimicrobial Technology, you’ll get an accurate measurement in just 3 seconds and its compact size makes it suitable for any kitchen space!

Closing date: 22 January 2020

TO BE IN WITH A CHANCE OF WINNING THESE FANTASTIC PRIZES, visit www.foodlovermagazine.com/competitions or write to us stating which competition you would like to enter and including your address and telephone number to: FOODLOVER COMPETITIONS, Marralomeda, Kingweston Road, Charlton Mackrell, Somerset, TA11 6AH. Tel: 01458 224555. See individual competitions for closing dates.

66 | THE WEST COUNTRY FOODLOVER

Merry Christmas from the only Michelin Star restaurant in Bath.

This festive season, we believe the best present you can give to someone is the gift of a truly exquisite, unique experience.

With three AA Rosettes and recent praise from the Michelin Guide, our Head Chef Chris Cleghorn has been awarded a Michelin Star for the depth and flavour in his dishes. Boasting an affinity for local ingredients and a passion for contemporary British cuisine, we invite you to sample Chris’ exceptional menus that frequently evolve and challenge convention.

Our Gourmet Getaway package offers a Superior bedroom in our chic townhouse, our famous FIVE tasting menu and a delicious full English breakfast in the morning to set you up for the day ahead, worth £320 for two. The perfect gift for a loved one!

We also have monetary gift vouchers available which make for a magnificent Christmas gift. You can choose how much you spend and they are valid for a year, so your loved one can visit us in their own time.

Call 01225 447928 or visit www.thequeensberry.co.uk and click ‘Vouchers’ to book the Gourmet Getaway or purchase gift vouchers.

MICHELIN

R U S S E L S T R E E T, B A T H , B A 1 2 Q F, U K

Beautiful bespoke kitchens & furniture

The Old Yard, Logge Farm, West Street, South Petherton TA13 5DJ

T: 01460 241261 | www.eternalkitchens.co.uk